Silky Italian panna cotta infused with toasted sesame and bright lime zest, set just firm enough to hold its shape.
Panna cotta, meaning 'cooked cream' in Italian, is a Piedmontese dessert built on a simple technique: cream and sugar gently heated, set with just enough gelatin to hold its shape while still trembling delicately when unmolded. Its simplicity is exactly what makes it a canvas for infusions, and here, toasted sesame seeds steeped directly in the warm cream lend a nutty, faintly savory depth, brightened by fresh lime zest. The technique that separates good panna cotta from rubbery, over-set panna cotta is restraint with the gelatin — too much and it turns bouncy and dense rather than silky, so measuring carefully and not overcooking the cream mixture both matter. Steeping the sesame seeds and straining them out before setting keeps the texture smooth rather than gritty. Traditionally unmolded onto a plate and served with a fruit coulis or caramel, this version leans on the lime's acidity to cut through the richness of the cream, a modern twist on a dessert that has stayed largely unchanged in Northern Italy for generations.
Serves 4
Sprinkle gelatin over cold water in a small bowl. Let sit 5-10 minutes until it softens and swells.
Combine heavy cream, milk, sugar, toasted sesame seeds, and salt in a saucepan. Heat over medium-low, stirring, until steaming and the sugar dissolves, about 5 minutes — do not let it boil.
Remove from heat and let steep 15 minutes so the sesame flavor infuses the cream. Strain through a fine-mesh sieve into a bowl, pressing on the sesame seeds to extract flavor, then discard the solids.
Reheat the strained cream gently just until warm again, then whisk in the bloomed gelatin until fully dissolved.
Stir in lime zest and lime juice, mixing well.
Divide among 4-6 ramekins or small glasses. Refrigerate at least 4 hours, or overnight, until fully set with a gentle wobble.
Unmold by briefly dipping ramekins in warm water and inverting onto plates, or serve directly in the glasses. Garnish with extra toasted sesame seeds.
Don't let the cream mixture boil — it can affect the gelatin's ability to set properly and change the texture.
Strain the sesame seeds out completely for the smoothest texture; leaving them in gives a grainy, gritty mouthfeel.
Chill at least 4 hours before checking for doneness; panna cotta needs time to fully set and won't firm up further after that.
Use black sesame seeds for a striking gray color and slightly more bitter, toasty flavor.
Swap lime for blood orange zest and juice for a different citrus profile.
Serve with a quick strawberry or mango coulis spooned over the top for extra brightness.
Refrigerate covered up to 4 days. Panna cotta does not freeze well, as the texture becomes grainy and separates upon thawing.
Panna cotta originated in Piedmont in Northern Italy, with some accounts tracing it to the early 20th century, though the technique of setting sweetened cream with gelatin has much older roots in Italian and broader European dessert-making.
Yes, but agar sets firmer than gelatin — use about half the amount called for and bring the cream to a brief simmer, since agar requires heat to activate.
Too much gelatin is the most common cause — measure carefully, as panna cotta should barely hold its shape and wobble when moved.
Yes, it needs to be made at least 4 hours ahead and actually benefits from being made a day in advance.
Per serving (150g / 5.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
