Lemon and Lime Panna Cotta


I was going to make a pie. But then the experimental cooking mode came upon me and I attempted to make a creamy, buttery lemon-limey dessert in a glass with the goal of it being like a chocolate panna cotta but citrus! Success! With a little bit of added gelatin, the lemon and lime curd was transformed into a gut friendly super thick decadent dessert!

100g organic butter
3 eggs
1/2 cup raw honey
1 tbsp lemon zest
1 tbsp lime zest
1/3 cup lemon juice
1/3 cup lime juice
1 tbsp grass fed gelatin
4 tbsp cold water



Bloom the gelatin by adding it and the cold water into a bowl and stirring. Wait until it has thickened and set aside.

Add the butter and honey to a bowl and use a whisk to stir until smooth. Add in the zest, juice and eggs and mix. It will look all lumpy but it will be ok!

Pour the mixture into a saucepan and heat over low heat and stir continuously for about 10 minutes or until the mixture has thickened and coats the back of a wooden spoon. Mix in the gelatin and stir until it has dissolved into the mixture.

Pour into cups or you can use it in a tart/pie case and place in the fridge to set.

Serve with mascarpone, ricotta or double cream!


Image & Recipe from Jo Kate Nutrition @jokate_nutrition