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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 312kcal


for the panna cotta

  • 1 tablespoon gelatin
  • ¾ cup cream
  • ¾ cup milk
  • ¾ 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)


  • Bloom the gelatin by adding 1/4 water to a bowl and sprinkling the gelatin on top. 
  • Heat cream, milk, sugar, and lime leaves until hot but not boiling. Add the bloomed gelatin and stir until the gelatin is completely dissolved.
  • Take it off the heat and allow to cool for 10-15 minutes. Add the yogurt and whisk to combine.
  • Pour the mixture through a fine mesh sieve into 4-6 small glasses and refrigerate for 4 hours.
  • 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.
  • Serve by pouring a few spoonfuls of puree over the panna cotta. 


Calories: 312kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 65mg | Potassium: 308mg | Fiber: 5g | Sugar: 33g | Vitamin A: 595IU | Vitamin C: 21.3mg | Calcium: 172mg | Iron: 0.6mg