Mojito panna cotta

This mojito panna cotta recipe is silky and light, making it the perfect dessert for any long dinner party. It is so simple to make, but the result is elegant and delicious.

For Sophie Gray’s best lime tips and tricks, go to In season with Food magazine: limes.



1.Grease six 120ml pudding or dariole moulds, or tea cups.
2.Place cream, milk, sugar, mint leaves and lime zest in a saucepan over medium heat. Cook, stirring, for 5-7 minutes until almost simmering. Remove from heat. Add lime juice, rum and gelatine. Stir to combine. Set aside for 10 minutes for flavours to develop.
3.Strain mixture through a fine sieve into a large jug. Discard solids. Pour mixture into prepared dishes. Refrigerate for 4 hours or overnight.
4.To serve, run a small knife around edge of moulds. Dip bases of each briefly in hot water. Turn panna cotta out onto a serving plate. Drizzle with a little maple syrup, if desired.

Once set, panna cotta is quite stable, so if you are making this dish for entertaining, you can unmould and plate before your visitors arrive. Make sure the gelatine is fully dissolved to ensure a silky, even set.


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