This recipe was inspired by my childhood love of key lime pie-flavored Yoplait yogurts. As a kid, I particularly enjoyed key lime pie-flavored yogurt for its slight tartness and smooth, creamy consistency. This key lime pie panna cotta delivers that same wonderful texture through a slightly elevated panna cotta, perfect for a single-serve dessert.
My recipe uses sweetened condensed milk to mimic the flavors of a key lime pie, along with plain yogurt for added tang. No key lime pie is complete without the crust, so these panna cottas are topped with a brown butter speculoos crumble, adding a hint of warming spice to balance the lime. If you’re not able to find speculoos cookies, gingersnaps would be great too!
Key Lime Pie Panna Cotta
Course: Cakes and custardsDifficulty: Baking session6
panna cottas40
minutes10
minutesThis key lime pie panna cotta has a creamy texture and perfectly tangy flavor, and is topped with a flavorful brown butter speculoos crumble. It’s the perfect single-serve version of a key lime pie.
Ingredients
1 1/4 tsp powdered gelatin
2/3 cup sweetened condensed milk
1/2 cup lime juice (from 4-6 limes)
1 cup whole milk plain Greek yogurt
1 cup heavy cream
2 Tbsp lime zest
1 tsp vanilla extract
- For the crumb topping
6 speculoos cookies
2 tsp granulated sugar
2 Tbsp unsalted butter
pinch of salt
2-3 pieces of candied ginger (optional)
Instructions
- Place two tablespoons of water in a small bowl and sprinkle the gelatin on top to dissolve. Let sit for about 10 minutes.
- Meanwhile place the sweetened condensed milk, cream, lime juice, and lime zest in a medium saucepan over medium low heat. Stir frequently until the mixture just beings to simmer. Do not let it come to a full boil. Remove from the heat and cover for 10 minutes, to allow the flavor from the lime zest to infuse into the cream.
- Add the gelatin and vanilla and stir until the gelatin has fully dissolved.
- Strain the mixture into a mixing bowl, using the back of a spoon against the strainer to squeeze out the remaining cream from the lime zest. Whisk in the yogurt until smooth. Pour into lightly greased ramekins, small glasses or coffee cups. It should make enough for 6 large panna cottas or 8 smaller ones.
- Refrigerate for at least 4-5 hours, or until fully set.
- Make the crumble topping
- Preheat the oven to 325 F. Add the butter to a small pan over medium-low heat until melted. Continue to cook, stirring frequently until the butter smells nutty and has dark golden flecks. Immediately remove from the heat and stir in one teaspoon of cold water.
- Finely crush the speculoos cookies in a food processor or in a ziploc bag, rolling back and forth with a rolling pin. Transfer to a bowl and stir in the sugar, finely chopped candied ginger (if using), and salt. Pour in the browned butter and stir with a fork until the crumbs are evenly moistened.
- Line a baking sheet with parchment paper or a silicone mat. Pour the crumble onto the baking sheet and press together with the back of a spatula or your hands to form a compact block. Bake for 8-12 minutes until fragrant. Let cool completely and then break up into crumbles. Store in an airtight container until ready to serve.
- To serve, run a knife along the sides of the panna cotta and invert onto a plate. If the panna cotta will not invert, you can place the container in a bowl of warm water for 30-60 seconds to loosen it. Sprinkle the crumble on top. Leftover panna cotta can be stored, covered, in the fridge.
Notes
- If you only have sheet gelatin, check out this article from King Arthur baking on how to adapt the recipe.
- I use lime juice for this recipe because key limes are difficult to find and it’s labor intensive to squeeze out all of their juice. You are welcome to substitute with key lime juice if you prefer
Leave a comment