So there we were in the Florida Keys, lapping up the sun-kissed lifestyle, getting our fair share of cocktails, sunsets and balmy breezes. We were also in thick of key lime pie territory, with many delicious specimens to be sampled just about everywhere we turned.
My nod to this seemingly national dessert doesn’t come in the form of another key lime pie recipe to add to the millions already out there. Instead, I’ve used key lime juice – given to me by a friend that picked up a bottle when she was in the States – and made a key lime panna cotta.
Lime panna cotta isn’t a new thing, but just about every one I’ve seen only uses the zest of a lime, and not its juice. So I’ve taken my usual panna cotta formula, introduced coconut cream and coconut milk, tossed in the lime juice and came up with this.
Much like this one I made with native Australian plums.
There’s enough sugar in there to balance out the tartness, and interestingly (but unsurprisingly), the mixture splits and two layers develop as it cools and sets in the fridge.
It’s lusciously creamy, has a very distinct lime, coconut and vanilla flavour, and it’s actually quite refreshing to eat.
Now, here’s what I’ve done a little differently to the norm.
I’m suggesting to try it at breakfast. Simply invert the panna cotta onto a plate and serve it up with some nutty granola, fresh fruit and berries. Use any granola you love, but if you want to try one that I make at home – give my quinoa granola with macadamia, cranberry & manuka honey a go. It’s full of goodness, is gluten free and tastes pretty marvellous, if you ask me!
Key lime panna cotta with granola and berries?
It works, believe us.
*Please note, hydrangea flowers are not edible and I have only used them as a garnish.