Silky Kaffir Lime Panna Cotta with Yoghurt has a light citrus note, finished with honey for a smooth dessert served chilled after meals.
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 prepare it in advance with minimal effort and still present it in a way that feels special for your guests.
I have a few panna cotta recipes on my site already, but this one’s slightly different. Panna cotta literally means “cooked cream” in Italian, so it’s usually made with cream.
In fact, technically speaking, this recipe isn’t a true “panna” cotta, as it doesn’t contain any cream. It’s made with milk and yoghurt instead.
This creates a lighter version of a classic Italian dessert without compromising flavour. The slight tang of the yoghurt pairs well with the freshness of the kaffir lime and the sweetness of the honey on top.
Simply delicious. Enjoy!
Why You’ll Love This Kaffir Panna Cotta
- Keeps well in the fridge, allowing you to prepare it ahead and serve when ready.
- Works well as a make-ahead dessert, giving you more time to enjoy serving and hosting.
- Adapts easily with different toppings and gives you plenty of ways to change the flavour.
Key Ingredients for Kaffir Lime Panna Cotta
Natural Yoghurt
Yoghurt adds a gentle tang and helps create a lighter texture compared to cream. Greek yoghurt is a good choice here as it’s thicker and gives a smoother finish once chilled.
Milk
Gives the panna cotta a light citrus flavour from the kaffir lime leaves and keeps the texture smooth. Full-fat milk gives a creamier result, while low-fat versions create a softer set.
Sugar
Sugar sweetens the mixture and balances the tang from the yoghurt. It dissolves into the warm milk, creating an even flavour throughout.
Kaffir Lime Leaves
Add a fresh citrus flavour to the milk as they warm. Choose fresh leaves when possible, as they give a fresher taste than dried ones.
Honey
Honey adds a light sweetness when serving and complements both the yoghurt and citrus flavours. A mild variety blends more easily without standing out too much.
Find the complete list with measurements in the recipe card below.
How to Make Kaffir Lime Panna Cotta with Yoghurt
Step 1: 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 to allow the kaffir lime flavour to infuse.
Step 2: 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.
Step 3: Whisk the gelatine into the milk mixture until fully dissolved.
Step 4: Whisk in the yoghurt until well incorporated.
Step 5: Strain into a jug and discard the lime leaves.
Step 6: Pour into shooter glasses and refrigerate for at least 4 hours, or until set.
Step 7: Serve with a drizzle of honey.
Frequently Asked Questions
Yes, use 2 teaspoons of gelatine powder. Bloom it in cold water first, then add it to the warm milk mixture until fully dissolved.
Let the mixture cool slightly before adding the yoghurt, then whisk gently until smooth and evenly combined. This helps prevent a grainy texture or separation.
Yes, but the flavour will be softer. Use slightly more leaves if needed, and allow a bit more time during the resting stage so the flavour develops properly.
You can serve it with berry compote, fresh fruit, citrus syrup, or a light caramel sauce. Each option adds a different flavour while keeping the same base dessert.
Extra Help from the Kitchen
Check the Set Before Serving – Gently tilt the glass after chilling to confirm the panna cotta has set evenly with a soft wobble before serving.
Use Shallow Glasses for Faster Setting – Pour into wider, shallow glasses to help the panna cotta set more quickly and evenly.
Add Honey Just Before Serving – Drizzle the honey at the last moment so it stays on the surface and keeps its smooth texture.
Whisk Gently After Adding Yoghurt – Mix only until smooth to keep the texture even and prevent thinning the set.
Pour Close to the Surface – Pour the mixture slowly and close to the glass to avoid air bubbles forming on top.
Variations and Twists
Vanilla Panna Cotta with Berry Topping – Swap the kaffir lime leaves for vanilla, then finish the set panna cotta with a simple berry sauce instead of honey.
Coconut and Kaffir Lime Panna Cotta – Use coconut milk in place of the regular milk, then steep the kaffir lime leaves in it to give a richer texture with the same citrus profile.
Almond and Honey Panna Cotta – Add a small amount of almond extract to the milk as it warms, then serve with honey and crushed almond biscuits for texture.
Coffee Panna Cotta – Stir instant espresso into the warm milk and sugar mixture before adding the gelatine, then proceed without the lime leaves.
Lemon and Honey Panna Cotta – Substitute the kaffir lime leaves with lemon zest, steep briefly in the milk, then strain and finish with honey.
Storage and Shelf Life
Store the panna cotta in covered glasses or an airtight container in the refrigerator for up to 2 days. Keep it chilled, as it softens quickly at room temperature.
Freezing is possible, but the texture may change slightly once thawed. If frozen, thaw slowly in the refrigerator before serving. Serve straight from the fridge.
Creative Panna Cotta Ideas to Make at Home
Kaffir Lime Panna Cotta with Yoghurt Recipe
Equipment
Ingredients
- 200 ml – 6 ¾ oz natural yoghurt – use Greek yoghurt for a thicker texture
- 200 ml – 6 ¾ oz milk
- 80 g – 2.7 oz sugar
- 3 gelatine sheets – 6 g – 0.2 oz OR 2 tsp gelatine powder
- 5 kaffir lime leaves – roughly shredded
- honey – to serve
Instructions
- 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 to allow 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 fully dissolved.
- Whisk in the yoghurt until well 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.
Huh you could have fooled me! The leaner version looks just as good as the ‘fattier’ one. 🙂 I just want to reach in and have some.
Yum! On my menu plan for dessert this weekend. Thanks.
Sounds quite exquisite Manuela!