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Kaffir lime panna cotta with raspberry puree

This dish was used as part of a 1 night “restaurant” held out of our apartment as part of the Foodbuzz 24,24,24 launch event. This is similar to the honey yogurt panna cotta I made a few weeks ago, but I swapped the honey out for sugar and the cream was infused with flavour from
Course Dessert
Cuisine Italian
Level Beginner
Main Ingredient Dairy, Fruit
Diet Gluten-Free
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 312 kcal


for the panna cotta

  • 1 tablespoon gelatin
  • 3/4 cup cream
  • 3/4 cup milk
  • 3/4 cup evaporated cane sugar
  • 4 kaffir lime leaves (rolled and sliced into thin ribbons)
  • 2 cup plain yogurt

for the puree

  • 1 pint raspberries
  • to taste evaporated cane sugar (I used about 3 Tbs)


  1. Bloom the gelatin by adding 1/4 water to a bowl and sprinkling the gelatin on top. 

  2. Heat cream, milk, sugar, and lime leaves until hot but not boiling. Add the bloomed gelatin and stir until the gelatin is completely dissolved.
  3. Take it off the heat and allow to cool for 10-15 minutes. Add the yogurt and whisk to combine.
  4. Pour the mixture through a fine mesh sieve into 4-6 small glasses and refrigerate for 4 hours.
  5. For the puree, just add the raspberries to a blender and blitz with some sugar until smooth and frothy. Depending on how sweet your raspberries were to begin with, adjust the amount of sugar.
  6. Serve by pouring a few spoonfuls of puree over the panna cotta. 
Nutrition Facts
Kaffir lime panna cotta with raspberry puree
Amount Per Serving
Calories 312 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 54mg18%
Sodium 65mg3%
Potassium 308mg9%
Carbohydrates 40g13%
Fiber 5g20%
Sugar 33g37%
Protein 6g12%
Vitamin A 595IU12%
Vitamin C 21.3mg26%
Calcium 172mg17%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.