Margarita Panna Cotta Recipe

Bloom gelatin

Sprinkle the 1.5 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes until gelatin softens and blooms.

Warm dairy and infuse lemon

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1 tbs granulated sugar, 1 tbs lemon zest and a pinch of fine sea salt. Warm over medium-low heat until steam rises and sugar is dissolved, stirring occasionally. Do not boil — keep just below simmer.

Add gelatin and lemon juice

Remove the cream mixture from heat. Add the bloomed gelatin and stir until fully dissolved (about 1 minute). Stir in 2 tsp fresh lemon juice. Taste and adjust: if you want a brighter lemon note, add an extra 1/2 tsp lemon juice.

Strain and pour

Strain the mixture through a fine-mesh sieve into a pouring jug to remove zest and any undissolved gelatin bits. Pour evenly into 4 (6-ounce) ramekins or serving glasses. Let cool to room temperature (15–20 minutes).

Chill

Cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, until set (panna cotta should jiggle gently but hold shape).

Make simple syrup

In a small saucepan combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves completely. Simmer 1–2 minutes to slightly thicken, then remove from heat.

Finish syrup

Stir in 1 tbs fresh lime juice, 2 tbs blanco tequila and 1 tsp orange liqueur (if using). Let cool to room temperature. Transfer to a small container and refrigerate until slightly chilled. The syrup can be made a day ahead and kept refrigerated.

Cook strawberries

Place 2 cups quartered strawberries, 2 tbs granulated sugar, 1 tsp fresh lemon juice and 1/2 tsp lime zest (optional) in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries release juice and soften, about 6–8 minutes.

Adjust texture

For a chunkier compote, mash a few berries lightly with the back of a spoon and cook 1–2 more minutes. For a smoother sauce, cook a minute longer and gently purée with an immersion blender or transfer a portion to a blender and pulse, then return to the pan. Taste and add more sugar or lemon if needed.

Cool

Remove from heat and let the compote cool to room temperature. It will thicken as it cools. Refrigerate until ready to use.

Release panna cotta (if serving unmolded)

If you prefer to unmold: run a small thin knife around the edge of each ramekin, dip the bottom of each ramekin in hot water for 5–8 seconds, then invert onto a plate. If serving in glasses, skip this step.

Top with compote and syrup

Spoon about 2–3 tbs strawberry compote over each panna cotta (or to taste). Drizzle 1 tsp (or more to taste) of chilled tequila syrup across the compote for a margarita note. If you like stronger boozy flavor, add an extra 1/2 tsp tequila to each serving's syrup drizzle.

Garnish

Sprinkle a very small pinch (about 1/8–1/4 tsp) of coarse sea salt or margarita salt over the top to enhance the sweet and citrus flavors. Add a thin lemon or lime slice and a mint leaf to each serving for color and aroma.

Serve

Serve chilled. Leftovers keep refrigerated (covered) for up to 3 days; add compote and syrup only when serving to preserve texture.