Recipe: Key Lime Panna Cotta

Panna cotta — literally cooked cream — is a light and delicate dessert with a silky texture. This version, by chef/proprietor Steve Allen, of Steve & Rocky’s in Novi, gets a tropical spin from the tangy flavor of Key lime juice.

Key Lime Panna Cotta

(Serves 8)
Photograph by Joe Vaughn

1 cup milk
1/2 ounce powdered gelatin
3 cups heavy cream
5 ounces granulated sugar
1 teaspoon vanilla extract
7 teaspoons Key lime juice

Place cold milk in a small container. Sprinkle gelatin over the surface and let the gelatin soak for 10 minutes.

Place the cream, granulated sugar, and vanilla extract in a thick-bottomed saucepan and begin to heat slowly. Bring the mixture only to a scald (about 190 degrees). Stir in the gelatin-milk mixture and Key lime juice and then remove from heat, stirring until gelatin is dissolved.

Pour the mixture into ramekins and place in the refrigerator or freezer to set.

To remove, place ramekins in very hot water for a moment. Run a small spatula around the sides to release. Turn onto a plate, with a vigorous motion if necessary.

Top with your favorite fresh fruit or berries.