Discover Key Lime Panna Cotta creamy fresh and irresistibly zesty a simple recipe idea that sparks wowworthy desserts and smiles at gatherings

Scale

2 cups heavy cream

1 cup whole milk

1/2 cup granulated sugar

2 1/2 teaspoons unflavored gelatin powder (or 2 gelatin sheets)

1/2 cup fresh key lime juice

1 tablespoon grated key lime zest

1/2 teaspoon vanilla extract (optional)

Pinch of salt

Fresh berries and mint, for garnish (optional)

Optional garnish idea: a light graham cracker crumble

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In a small bowl, sprinkle the gelatin over 1/4 cup cold water and let it bloom for about 5 minutes until glossy and pliable.

In a medium saucepan, whisk together cream, milk, sugar, lime zest, vanilla (if using), and a pinch of salt. Warm over medium heat until steaming and tiny bubbles appear around the edges—do not let it simmer.

Remove from heat and whisk in the bloomed gelatin until completely dissolved and silky smooth, about 1-2 minutes.

Stir in the fresh key lime juice. If you see zest pieces, strain the mixture through a fine sieve into a bowl for a perfectly smooth set.

Divide the mixture evenly among six small ramekins or dessert cups. Tap gently to release any trapped air and smooth the tops with a small spatula.

Chill in the refrigerator for at least 4 hours, or overnight, until set to a gentle wobble. The surface should look glistening and firm, not liquidy.

To serve, dip the ramekins in warm water for 5-10 seconds, then invert onto plates or serve straight from the cups with berries and a mint leaf for a fresh finish.

Sprinkle gelatin over 1/4 cup cold water in a small bowl; let bloom 5 minutes until glossy and pliable.
In a medium saucepan, whisk together cream, milk, sugar, lime zest, vanilla (if using), and a pinch of salt.
Warm over medium heat until steaming with tiny bubbles at the edges — do not simmer.
Remove from heat and whisk in the bloomed gelatin until completely dissolved and smooth (1–2 minutes).
Stir in fresh key lime juice. For a silky finish, strain through a fine sieve to remove zest.
Divide evenly among 6 small ramekins or dessert cups. Tap gently to release air bubbles and smooth the tops.
Chill at least 4 hours, or overnight, until set with a gentle wobble.
Serve cold — invert onto plates after dipping the ramekins in warm water for 5–10 seconds, or serve in the cups.
Garnish with fresh berries, mint, or a graham cracker crumble for a bright, creamy finish.