Key Lime Panna Cotta

When I was shopping at the Westfield Mall (West Covina, California Mall) and stumbled upon Amapola Super Deli & Market, I felt like a kid in a candy store. This place had a cook making homemade tacos, hot food served fresh such as tamales, menudo, etc., all the pan dulce pastries you can imagine, fresh seafood, produce, and liquor. Nearly everything you could think of to make a Mexican feast. This is where I ran into key limes which are hard to find in a normal supermarket. I found this recipe in Cooking light magazine. For this Key Lime Panna Cotta recipe you will need about 10-12 key limes for this recipe. If you like pudding/custard, key lime pie, and cheesecake then you will love this dessert. It is a perfect combination of cream, lime, and that jiggly panna cotta texture.
 
Yield: Serves 4
Hands-on:  30 Minutes Time in the fridge: 3+ hours
Total: 3 Hours, 30 Minutes
 
Ingredients:
 
1/2 cup half-and-half
 
1/2 cup sweetened condensed milk, about 7 oz.
 
2 tablespoons grated Key lime rind, estimate 10-12 key limes
 
1/4 teaspoon salt, divided
 
1 cup 2% reduced-fat milk, divided (I used lactose free milk)
 
1 1/4 teaspoons unflavored gelatin (found in JELLO section)
 
2 tablespoons Key lime juice, divided (about 4)
 
Cooking spray
 
1 1/2 tablespoons honey
 
1 teaspoon unsalted butter
 
1 low-fat graham cracker sheet, crushed into coarse crumbs or use 1/3 cup of graham cracker crumbs
 
4 (4-ounce) ramekin dishes
 
Directions:
 
1. Combine first 3 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil. Remove pan from heat; cover and let stand for 30 minutes.
 
2. Place 1/4 cup milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.
 
3. Return pan to medium-high heat; bring to a simmer. Add hot milk mixture to gelatin mixture, stirring until gelatin dissolves. Add remaining 3/4 cup 2% milk. Strain mixture through a fine sieve into a medium bowl; discard solids. Stir in 1 tablespoon Key lime juice. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups lightly coated with cooking spray. This was roughly ½ cup of liquid into each ramekin. Cover with plastic wrap, and refrigerate overnight.
 
4. Combine remaining 1 tablespoon juice and honey.
 
5. Melt butter in a small skillet over medium heat. Add crumbs and remaining 1/8 teaspoon salt. Cook 1 minute or until lightly toasted, stirring constantly. Cool completely. To serve, loosen edges of panna cotta with a knife or rubber spatula. Invert ramekins onto dessert plates. Drizzle each with about 2 teaspoons honey mixture, and top with about 2 teaspoons graham cracker crumbs.
 
Inspired by: Cooking Light JULY 2014
 
Calories: 251 per dish; Fat: 7.3g; Protein: 7g; Carb: 37g; Chol: 24mg; Sodium: 250mg; Calc: 224mg
 
Westfield Mall / Amapola Superdeli & Market:
112 Plaza Drive
West Covina, CA 91790
Phone number (626) 960-8032

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