key lime panna cotta

Recipe by Callie Meyer, Executive Pastry Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA
Image by Diana DeLucia

Yields 12

Ingredients 

Key Lime Curd

• 4 ounces Key Lime Juice
• 4 ounces Sugar
• 4 ounces Egg Yolks
• 1/2 sheet of Gelatin (bloomed)
• 1 ounce Butter

 
Vanilla Panna Cotta

• 16 ounces Milk
• 16 ounces Heavy Cream
• 6 ounces Sugar
• 7 sheets Gelatin (bloomed)
• 2 teaspoons Vanilla Paste

 
Mirror Glaze

• 4 1/2 ounces Water
• 8 ounces Water
• 8 ounces Glucose
• 8 ounces White Chocolate
• 10 sheets Gelatin (bloomed)
• 6 ounces Sweetened Condensed Milk
• Green Food Coloring

 
Key Lime Mousse

• 4 ounces Key Lime Juice
• 4 ounces Egg Yolks
• 4 ounces Sugar
• 8 ounces Cream (whipped)

 
Graham Cracker Crunch

• 2 cups Graham Crackers
• 4 ounces Butter
• 1/4 cup Sugar

 
Garnish

• Micro Mint
• Raspberries (fresh)
• Raspberry Coulis
• Crisp Meringue Rosettes

Preparation

Key lime Curd

Whip sugar and egg yolks until thick.

Heat Key Lime juice and temper into the egg mixture.

Place mixture over a double boiler and cook until thickened.

Add bloom gelatin and butter.

Strain through a fine mesh strainer.

Poor curd into small silicon domes and freeze.

 
Vanilla Bean Panna Cotta

Bring cream, milk and sugar to a simmer and add bloom gelatin strain.

Add vanilla paste and pour halfway full into Silkomart Samurai mold. Chill.

Add frozen Key Lime curd insert, pour remaining Panna Cotta over top and freeze.

 
Mirror Glaze

Boil water sugar and glucose.

Add bloom to gelatin.

Pour mixture over chocolate and add con- densed milk.

Add a few drops of green food coloring to desired color. Chill.

 
Key Lime Mousse

Temper warm Key Lime juice into sugar and egg mixture.

Place mixture over a double boiler and cook until thick. Chill.

Fold in whipped cream.

Place in piping bag with small star tip and chill.

 
Graham Cracker Crunch
​
Mix together graham crackers, melted butter and sugar and place on sheet tray lined with parchment.

Bake in a 325º oven until toasty, about 10 minutes.
 
Assembly
​
Unmold Panna Cotta.

Over a wire rack, glaze the Panna Cotta with the warmed mirror glaze.

Plate Panna Cotta with graham cracker crunch, Raspberry Coulis and crispy meringues.

Garnish with micro mint and the fresh raspberries.

Wycliffe Golf and Country Club, Wellington, Florida, USA
Image courtesy Wycliffe