John Myers
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Lime Panna Cotta with Port Pomelos
The perfect lime panna cotta with port pomelos recipe with a picture and simple step-by-step instructions.
Ingredients lime panna cotta
- 2 sheet Gelatin
- 40 ml Lime juice
- 40 ml Limoncello
- 500 ml Cream
- 70 g Sugar
- 70 g Lemon zest
Ingredients port pomelos
- 80 ml Port red
- 40 ml Multivitamin syrup
- 1 tablespoon Orange sugar
- 1 piece Pomelo
Decoration
- 1 piece Lime zest
preparation
- Soak the gelatine in cold water – squeeze the lime and mix it with the limoncello – remove the zest of an organic lemon
Preparation of the lime panna cotta
- Bring the cream and sugar to the boil – dissolve the squeezed gelatine in them – then add the lime / limoncello mixture and stir vigorously – add lemon zest – pour the mixture into bowls and chill for several hours
Preparation of port pomelos
- Remove all peel from the pomelos with a sharp knife – cut out the fillets from between the skins
- Bring the port wine with the multivitamin syrup and the orange sugar (recipe in my kb) to a boil – insert the pomelofilets – pull off the fire and leave to stand covered for about 30 minutes
- Take out the pomelofilets and let the port wine simmer until a creamy reduction is obtained
Arrange and decorate
- Lime panna cotta on the plate – add the port wine pomelo slices and then pour the port wine reduction over everything
tip
- 7th next time I will use oranges instead of pomelos – it was a bit too bitter for me – is of course a matter of taste …
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