Vanilla, Cinnamon, and Lime Panna Cotta

Name: Vanilla, Cinnamon, and Lime Panna Cotta
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 stick 5-inch stick Celyon or Mexican cinnamon; 2 envelopes unflavored gelatin; 591 milliliters heavy cream; 0 teaspoons kosher salt; 1 Zest of lime; 118 milliliters sugar; 1 vanilla bean (either Mexican or Tahitian), split and scraped; 237 milliliters whole milk, divided

Need a gluten free dessert? Vanilla, Cinnamon, and Lime Panna Cotta could be a super recipe to try. One portion of this dish contains roughly 5g of protein, 38g of fat, and a total of 446 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up mexican cinnamon, vanilla bean, lime zest, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours. This recipe is typical of Mediterranean cuisine.

Instructions

In a small bowl, combine half cup of milk with gelatin. Stir to combine and let sit while heating remaining milk, cream, sugar, and salt to a simmer.

Ingredients you will need

Gelatin

Cream

Sugar

Milk

Salt

Equipment you will use

Bowl

Add vanilla, cinnamon, and lime zest, and cook at a bare simmer for 10 to 12 minutes.

Ingredients you will need

Lime Zest

Cinnamon

Vanilla

Remove from heat and stir in milk-gelatin mixture until fully combined.

Ingredients you will need

Gelatin

Milk

Pour through a fine-mesh strainer into 8 or 6 6- or 8-ounce (respectively) ramekins. Chill for two to three hours, or until set.

Equipment you will use

Sieve

Ramekin

To serve, run a thin knife along sides of ramekins to loosen panna cotta. Flip ramekin upside down onto serving plate and tap several times until panna cotta is dislodged.

Equipment you will use

Ramekin

Knife