By now you know how much I love panna cotta. To me, it’s one of the fastest, tastiest and easiest desserts to make. I love that you can make it in advance with minimum effort and present it as a very sophisticated looking dessert to your guests. I have a few panna cotta recipes on my site already (check them out here), but today’s recipe is slightly different. Panna Cotta literally means “cooked cream” in Italian, so it is usually made with… cream. In fact, technically speaking, today’s recipe is not a “panna” cotta, as it does not contain any cream: it’s made with milk and yogurt. This is a much leaner version of a classic Italian dessert that does not compromise on taste. The slight tang of the yogurt goes very well with the freshness of the kaffir lime and the sweetness of the honey on the top. Just plain delicious! Enjoy!
- Place the milk, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the kaffir lime flavour to infuse.
- Return the pan to low heat and bring to a gentle simmer, then remove from the heat. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Squeeze out the excess water.
- Whisk the gelatine into the milk mixture until dissolved.
- Whisk in the yogurt until incorporated.
- Strain into a jug and discard the lime leaves.
- Pour into shooter glasses and refrigerate for at least 4 hours or until set.
- Serve with a drizzle of honey.