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!