Lime Infused Panna Cotta with berries & fizz
Lime Infused Panna Cotta with berries & fizz to ring in 2021. Bring out your favourite stem glasses and make this simple stunning dessert that everyone will love! It’s just a simple, quick to make panna cotta that’s been infused with lime zest and set over fresh berries.
Panna cotta is one of my favourite desserts to make especially if I’m in a hurry, OR, if I run out of ideas! You can pretty much infuse the cream with any flavour and serve this beautiful dessert in a million different ways! From Coffee White Chocolate Panna Cotta, to Dark Chocolate Panna Cotta, Mousse-a-Cotta with salted caramel, Saffron Caramel Panna Cotta, Bru Coffee Panna Cotta, Espresso Panna Cotta, Mango Vanilla Bean Panna Cotta, Dark Chocolate Cream with Coffee Panna Cotta or Buttermilk Vanilla Bean Panna Cotta with balsamic strawberries, I’ve made so many!
The Lime Infused Berry Panna Cotta with berries & fizz is a simple recipe just fizzed up to make it look exciting!! It’s also quite fuss free and quick to make yet is quite a show stopper. Use your favourite trusted panna cotta recipe or use mine. Desserts in glasses are always fun, and set individually are crowd pleasers.
What’s not to love about a pretty dessert in a stem glass with bubbly poured over. Top it with champagne else even Appy Fizz or Sprite. Just a few bubbles and fizz bring the presentation alive. Sip the bubbly and then enjoy a creamy, sublime panna cotta! Have a wonderful 2021!
Favourite glassware from @devnow.
Lime Infused Berry Panna Cotta with berries & fizz
Ingredients
Lime Infused Panna Cotta
- 450 g cream {Amul, 20% fat}
- 40 g sugar
- Zest of 1/2 lime
- 2 tsp gelatin
- 1 cup berries {strawberries blueberries, cape gooseberries}
To top
- 500 ml champagne appy fizz etc
- 200 g mixed fresh berries
- Few sprigs fresh mint edible flowers
Instructions
- Warm 400g cream with the sugar until the sugar has melted. Add in the lime zest and steep for about an hour.
- Bloom the gelatin in the remaining 50ml cream for 5 minutes, until soft.
- Reheat the cream to a bare simmer, take off the heat.
- Stir in the bloomed gelatin. Once well mixed, strain and divide among serving glasses. Leave to set in fridge for 4-5 hours.
- Once set, top the panna cotta with fresh berries & a sprig of mint each.
- Pour over the fizz and serve immediately.
- Note: If using agar agar, add it directly to cream and simmer for 5 minutes, stirring often after the cream has been infused.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
One Comment
Kandkfoodproducts
Beautifully captured images and well structured instructions! Great job.