Panna Cotta Mojito

Panna cotta is a nice and easy dessert idea for any season. This mojito panna cotta is a perfect summer dessert that you can prepare anytime when you want to eat something sweet and easy to prepare. Here is the recipe:

Servings 4


For the Panna cotta:

  • 11 grams (1 envelope) gelatin (or 3 gelatin leaves)
  • 250 ml/8 fl oz. (1 cup) whole milk
  • 250 ml/8 fl oz. (1 cup) heavy cream
  • 1 teaspoon vanilla extract (or one 2-inch piece of vanilla bean)
  • 25 g/1 oz. (1/8 cup) sugar

For the Mojito sauce: 

  • Zest from 1 lime, finely grated
  • Juice from 1 lime, freshly squeezed
  • ½ teaspoon white rum
  • 4-6 tablespoons sugar (to taste)
  • Fresh mint leaf, finely chopped
  • Green food coloring (optional)


To make the Panna cotta:

  1. Pour 75 ml/3 fl oz. /5 tbsps. almost-boiling water into a heatproof bowl then adds the powdered gelatin.
  2. Stir until dissolved, then leave to cool. If using gelatin leaves cover the leaves with the water and leave for 20 minutes or until softened.
  3. Pour the milk and cream into a heavy-based saucepan and add the vanilla pod/bean or add the vanilla extract together with the sugar.
  4. Bring to the boil, reduce the heat and simmer for 5-8 minutes until the sugar has dissolved.
  5. Remove from the heat and stir in the gelatin liquid in a thin, steady stream or add the softened leaves and stir until dissolved.
  6. Leave to cool.
  7. Discard the vanilla pod and pour the milk mixture into four 150 ml/ ¼ pint/ 2/3 cup ramekins or small dishes.
  8. Chill in the refrigerator for at least 1 hour until set.

To make the Mojito sauce:

  1. In the meantime, make the Mojito sauce. In a saucepan, place the fresh lime juice, white rum, lime zest, chopped mint leaf, sugar, and green food coloring (if using).
  2. Place over medium heat and cook for 3 minutes or until the sugar has dissolved.
  3. Remove and rub through a fine sieve to remove mint pips.
  4. Serve with the set Panna