By: MaryAnn Dwyer

Cook time: 10 min. — Chill time: 4 hrs. — Total time: 4 hrs. 10 min.

Servings: 6

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1 packet gelatin, I use Knox
• 1 tsp. vanilla extract
• 2 tsp. key lime zest
• 3 teaspoons fresh key lime juice
• key lime slices and graham cracker crumbs, for serving, if desired

Instructions

1. In a small bowl, combine gelatin with 3 tablespoons cold water. Whisk and set aside,
2. In a medium saucepan, stir together the heavy whipping cream, sugar and vanilla extract over medium-low heat until sugar is totally dissolved. Add the gelatin mixture. Whisk until the gelatin is dissolved. Stir in the key lime zest and juice.
3. Pour evenly into six serving dishes or ramekins. Place in refrigerator for 3-4 hours until set. You can serve in the dish or place the ramekins in a pan of hot water, just slightly up the outsides of the ramekins. Let the ramekins sit for a few minutes and then run a knife around the edges and invert onto serving plates. Top each with a slice of lime and a sprinkle of graham cracker crumbs.

Recipe Notes

If you can’t find key limes, you can also use bottled key lime juice from your local market.

You can serve your panna cotta in glasses as pictured in this post, or you can pour into small ramekins and then after the panna cotta is fully chilled, you can run a thin knife around the edges of the panna cotta to unmold and then invert onto a serving plate.

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