Lime pana cotta

Recipe: Le Cordon Bleu’s lime pana cotta

To celebrate this year’s National Dessert Day on October 14, the guardian of French cooking techniques Le Cordon Bleu has shared its Panna Cotta Citron au vert (Lime Panna Cotta) recipe!

And the best thing is that it can be made ahead of time and keeps.

Vanilla Panna Cotta
300ml Rich cream
300ml Milk
90g Caster sugar
100g White couverture chocolate
8g Leaf gelatine
1 Vanilla bean

Lime Syrup
200g Sugar
200ml Water
2 Limes
1 Cinnamon stick

Plating suggestions
Lime zest
Strawberries, washed and roughly chopped
Raspberries
Raspberry curd
Meringue bulbs, dried
Chantilly cream
Sweet pastry or streusel, crushed
Micro herbs or edible flowers

Method

  1. Soak the gelatine leaves in a bowl of water for 5-10 minutes, or until
    soft. Using a sharpe knife, split the vanilla bean in half lengthways and
    scrape out the seeds.
  2. In a saucepan, boil the cream, milk, sugar and vanilla seeds over a medium heat. Taking the saucepan off the heat, carefully stir in the white
    chocolate. Then add the soaked gelatine, leaving out any excess water
    and stir until dissolved and combined.
  3. Strain the mixture into a bowl using a sieve and leave to cool slightly.
    Pour into x6 lightly greased dariole moulds or ramekins and refrigerate
    for at least 4 hours.

    Plating
    To serve, gently remove each panna cotta from the moulds upside
    down onto a serving dish or plate. Around the base of each panna cotta,
    carefully place an arrangement of fresh strawberries, raspberries and
    meringue bulbs. Use a piping bag to decorate with raspberry curd and a
    star nozzle to pipe the Chantilly cream. Crumble some sweet pastry or
    streusel around the dessert and finish with some micro herbs or edible
    flowers.

    Bon Appétit!
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