Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

We used only enough gelatin for the creamy texture and wobbly jiggle panna cotta is known for.

Cheryl Slocum
Recipe by Cooking Light July 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
3 hrs 25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil. Remove pan from heat; cover and let stand for 30 minutes.

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  • Place 1/4 cup 2% milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.

  • Return pan to medium-high heat; bring to a simmer. Add hot milk mixture to gelatin mixture, stirring until gelatin dissolves. Add remaining 3/4 cup 2% milk. Strain mixture through a fine sieve into a medium bowl; discard solids. Stir in 1 tablespoon Key lime juice. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups lightly coated with cooking spray. Cover with plastic wrap, and refrigerate overnight.

  • Combine remaining 1 tablespoon juice and honey.

  • Melt butter in a small skillet over medium heat. Add crumbs and remaining 1/8 teaspoon salt. Cook 1 minute or until lightly toasted, stirring constantly. Cool completely. To serve, loosen edges of panna cotta with a knife or rubber spatula. Invert ramekins onto dessert plates. Drizzle each with about 2 teaspoons honey mixture, and top with about 2 teaspoons graham cracker crumbs.

Nutrition Facts

251 calories; fat 7.3g; saturated fat 4.5g; mono fat 1.6g; poly fat 0.2g; protein 7g; carbohydrates 37g; fiber 0g; cholesterol 24mg; iron 0mg; sodium 250mg; calcium 224mg.
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