Photo: Randy Mayor; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
3 Hours 25 Mins
Serves 4

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

Combine remaining 1 tablespoon juice and honey.

Step 5

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.

Ratings & Reviews

Absolutely fantastic

August 08, 2016
I rarely give 5 stars.  I've never made a flan or custard dish like this so I went into it with some trepidation.  I kept waiting to see key limes in my grocery store, but never did.  So I sent away (on Amazon) for key lime juice.  I used the zest of regular limes.  It was super easy!  But even better, it was super yummy.  So refreshing, especially on a warm, summer evening.  I would not hesitate to serve this to guests.  It might not be the prettiest dessert but who cares when it tastes this good.  Be sure to do the honey and graham cracker topping. 

brighteyes8's Review

July 02, 2014
I accidentally used a lime that was too old and slightly bitter in this, and even with the bad lime, this was STILL amazing. It tastes and looks like something you might get at a five-star restaurant, but it really isn't that hard to do. Thank you, Cooking Light! For what it's worth, my changes were to use full-fat evaporated milk and Persian limes (they were what I had on hand). I think it would be fine with the specified ingredients too.