Lime Panna Cotta With Sweet and Sour Rhubarb

This recipe serves four.


  • 3 Tbsp. Cold Water
  • 1 ½ tsp. Plain Gelatin
  • 2 Cups Milk
  • ½ Cup Sugar
  • 3 tsp. Lime Zest
  • 2 Cups Rhubarb-cut into 1/2” pieces
  • ½ Cup Sugar
  • 1 Tbsp. Fresh Lime Juice


  • Place the cold water in a small cup or bowl. Sprinkle the gelatin over the cold water and allow to soften 5 minutes. Heat the milk, sugar, and lemon zest in a small saucepan until simmering. Remove from the heat and add the softened gelatin to the hot milk and stir until completely dissolved. Pour the mixture into 4– 4 ounce molds, ramekins or glasses. Place in the refrigerator and chill for 2 hours or until firm.
  • Place the rhubarb, second measure of sugar and lime juice in a saucepan. Cook covered over low heat for 5-10 minutes or until tender and the juices have come out of the rhubarb. Remove lid and cook for another 4 minutes or until some of the juices have evaporated. Let cool and reserve. Serve with the panna cotta and enjoy!

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