Vanilla & Lime Panna Cotta

This spring dessert embodies freshness and elegance: a silky panna cotta with vanilla and lime, topped with a bright and aromatic lemon-basil cream, and crowned with a delicately caramelized Italian meringue. Inspired by classic Italian desserts, this subtly tangy and fragrant creation is perfect for receptions or a refined dessert at home.

Vanilla and lime bring sweetness and freshness, while basil adds a unique and surprising aromatic note. The Italian meringue, lightly browned with a torch, adds lightness and elegance to the whole dessert.
 

Vanilla & Lime Panna Cotta

Ingredients

  • 415 g whole cream (35% fat)

  • 2 g vanilla seeds

  • 1 drop natural lemon extract

  • Zest of 1 lime

  • 3.5 g gelatin sheets

  • 67.5 g granulated sugar


Method

  • Soak the gelatin in very cold water.

  • Heat the cream with the vanilla, lemon extract, and lime zest.

  • Off the heat, add the sugar and the drained gelatin.

  • Mix well and pour into glasses or molds.

  • Chill in the refrigerator for at least 4 hours, ideally overnight.


Lemon-Basil Cream

Ingredients

  • 85 ml lemon juice

  • 80 g sugar

  • 2 whole eggs

  • 80 g butter

  • 5 g cornstarch (Maïzena)

  • Zest of 2 lemons

  • 20 basil leaves


Method

  • Whisk the eggs with the sugar, then add the lemon juice and zest.

  • Incorporate the diluted cornstarch, then cook over medium heat while stirring constantly until thickened.

  • Off the heat, add the butter and basil. Blend until smooth and homogeneous.

  • Let cool, then layer over the set panna cotta.

  • Chill in the refrigerator for at least 2 hours.


Italian Meringue for Piping and Torch

Ingredients

  • 100 g egg whites (at room temperature)

  • 200 g granulated sugar

  • 60 g water


Method

  • Prepare a syrup by heating the water and sugar to 118 °C.

  • Begin whipping the egg whites at medium speed.

  • Pour the syrup in a thin stream onto the whites while whisking, first at medium speed, then high.

  • Continue whisking until completely cooled (about 10 minutes).

  • Fill a piping bag fitted with a star or round tip according to the desired effect.

 

Assembly and Finishing

  • Remove the glasses or desserts from the refrigerator.

  • Evenly layer the lemon-basil cream over the panna cotta.

  • Pipe the meringue on top.

  • Caramelize with a torch until beautifully golden.

  • Serve immediately or keep chilled until serving (consume within 24 hours).