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Ingredients
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Panna Cotta Base
Sweet Lime-Kiwi Compote
Sancho Pepper Oil & Garnish
Method
Panna Cotta Base
- 1
Bloom gelatin
Sprinkle the 1.5 tsp powdered gelatin over 2 tablespoons cold water in a small bowl. Let sit 5–10 minutes until softened and spongy.
- 2
Warm dairy
In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1 tablespoon granulated sugar. Add the scraped seeds from the vanilla bean and the empty pod (or 1 tsp vanilla extract). Warm over medium heat, stirring, until the mixture is hot and steam rises but does not boil (about 5 minutes). Stir to dissolve sugar.
- 3
Incorporate gelatin and buttermilk
Remove the pan from heat. Fish out the vanilla pod if used. Add the softened gelatin and whisk until completely dissolved. Whisk in 1 cup buttermilk and a pinch of fine sea salt until smooth. Taste and adjust sweetness sparingly — the compote will add brightness.
- 4
Strain and pour
Strain the mixture through a fine-mesh sieve into a clean measuring cup or bowl to ensure smoothness. Pour into 4 (4–6 oz) serving molds or glasses, filling each evenly.
- 5
Chill
Let cool to room temperature (15–20 minutes), then refrigerate uncovered for at least 4 hours, preferably 6 hours, until set but slightly wobbly.
Sweet Lime-Kiwi Compote
- 6
Prepare fruit
Peel and dice 3 ripe kiwis into small pieces. Reserve one small slice from a kiwi for garnish if desired.
- 7
Cook compote
In a small saucepan, combine the diced kiwi, 2 tablespoons sweet lime juice, 2 teaspoons granulated sugar, and 2 tablespoons water. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, for 4–6 minutes until fruit softens and sauce slightly thickens. Taste and add more sugar or lime juice if needed for balance. Remove from heat and let cool to room temperature; the compote will thicken as it cools.
- 8
Optional texture
For a smoother sauce, mash lightly with a fork or pulse once in a blender/immersion blender — leave some chunks for texture.
Sancho Pepper Oil & Garnish
- 9
Infuse oil
Warm 3 tablespoons neutral oil in a small saucepan over very low heat. Add 1 teaspoon dried sancho peppercorns and gently warm (do not fry) for 2–3 minutes to release aroma, then remove from heat and let steep for 10 minutes. Strain the oil through a fine-mesh sieve or cheesecloth into a small container, pressing gently on solids to extract fragrant oil. Discard solids.
- 10
Assemble and finish
When panna cotta are fully set, spoon 1–2 tablespoons of the cooled sweet lime-kiwi compote over each panna cotta. Drizzle a few drops (about 1/4–1/2 tsp) of the sancho-infused oil over the compote — the oil is aromatic and should be used sparingly. Garnish with thin lime zest strips, microgreens or mint leaves, and dust lightly with confectioners' sugar if desired. Serve chilled.
