Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
- ½ cup half-and-half
- ½ cup low-fat sweetened condensed milk
- 2 tbsp grated lime rind
- ¼ tsp salt, divided
- 1 cup 2% reduced-fat milk, divided
- 1¼ tsp unflavored gelatin
- 1 tbsp lime juice
- Cooking spray
- Honey
- 4 tbsp Graham cracker crumbs
- Combine first 3 ingredients and ⅛ teaspoon salt in a small saucepan; bring to a boil.
- Remove pan from heat; cover and let stand for 30 minutes.
- Place ¼ cup 2% milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.
- Return pan to medium-high heat; bring to a simmer. Add hot milk mixture to gelatin mixture, stirring until gelatin dissolves. Add remaining ¾ cup 2% milk.
- Strain mixture through a fine sieve into a medium bowl; discard solids.
- Stir in 1 tablespoon lime juice. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups lightly coated with cooking spray. Cover with plastic wrap, and refrigerate overnight (or for at least 4 hours).
- To serve, loosen edges of panna cotta with a knife or rubber spatula. Invert ramekins onto dessert plates.
- Drizzle each with honey mixture, and top with graham cracker crumbs.
Makes 4
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/key-lime-panna-cotta/
3.2.2708