Mojito Panna Cotta

Panna cotta is a nice and easy dessert idea for any season. This mojito panna cotta is a perfect summer dessert that you can prepare anytime when you want to eat something sweet and easy to prepare. Here is the recipe:

Mojito Panna Cotta

Servings 4


For the Panna cotta:

  • 11 grams (1 envelope) gelatin (or 3 gelatin leaves)
  • 250 ml/8 fl oz. (1 cup) whole milk
  • 250 ml/8 fl oz. (1 cup) heavy cream
  • 1 teaspoon vanilla extract (or one 2-inch piece of vanilla bean)
  • 25 g/1 oz. (1/8 cup) sugar

For the Mojito sauce:

  • Zest from 1 lime, finely grated
  • Juice from 1 lime, freshly squeezed
  • ½ teaspoon white rum
  • 4-6 tablespoons sugar (to taste)
  • Fresh mint leaf, finely chopped
  • Green food coloring (optional)


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To make the Panna cotta:

  • Pour 75 ml/3 fl oz. /5 tbsps. almost-boiling water into a heatproof bowl then adds the powdered gelatin.
  • Stir until dissolved, then leave to cool. If using gelatin leaves cover the leaves with the water and leave for 20 minutes or until softened.
  • Pour the milk and cream into a heavy-based saucepan and add the vanilla pod/bean or add the vanilla extract together with the sugar. Bring to the boil, reduce the heat and simmer for 5-8 minutes until the sugar has dissolved.
  • Remove from the heat and stir in the gelatin liquid in a thin, steady stream or add the softened leaves and stir until dissolved. Leave to cool.
  • Discard the vanilla pod and pour the milk mixture into four 150 ml/ ¼ pint/ 2/3 cup ramekins or small dishes. Chill in the refrigerator for at least 1 hour until set.

To make the Mojito sauce:

  • In the meantime, make the Mojito sauce. In a saucepan, place the fresh lime juice, white rum, lime zest, chopped mint leaf, sugar, and green food coloring (if using).
  • Place over a medium heat and cook for 3 minutes or until the sugar has dissolved.
  • Remove and rub through a fine sieve to remove mint pips.
  • Serve with the set Panna