If you’re looking for a light but rich dessert that’s easy to make and looks impressive, this buttermilk pannacotta with finger lime is perfect. Pannacotta is a popular Italian dessert known for its creamy texture and smooth wobble.
This version uses both cream and buttermilk, which gives it a silky feel and a light citrus flavour. It’s topped with finger lime pearls – a rare and beautiful fruit from Australia – making it look elegant and taste refreshing.
Why This Pannacotta is Special
Many people enjoy pannacotta at restaurants, but it’s actually quite easy to make at home. The trick is getting the right balance of gelatine to liquid, so the dessert sets well but still has that soft wobble when you turn it out onto a plate.
Using buttermilk adds a fresh tang, making the dessert feel lighter than it really is. The finger lime topping adds a burst of citrus that pops in your mouth, giving the dessert a unique twist.
What is Finger Lime?
Finger lime is an Australian native fruit found in the rainforests of south-east Queensland and northern New South Wales. Inside the fruit are tiny juice pearls that look like caviar. These pearls burst with a tangy, sherbet-like taste when you bite into them.
They come in different colours, from pale green to pink, depending on the variety. If you can’t find finger lime, you can also use diced mango, passionfruit, or caramelised pineapple.
Ingredients You’ll Need
- 3 leaves of gold-strength gelatine
- 1 2/3 cups fresh pouring cream
- 150 g castor sugar
- 1 1/4 cups buttermilk
- Juice of 1 lemon
- 2 medium finger limes (or substitute tropical fruit)
How to Make It
- First, soak the gelatine leaves in cold water until soft.
- Heat the cream and sugar in a saucepan over medium heat until it’s just about to boil.
- Pour this hot cream into a bowl containing the buttermilk.
- Squeeze out the gelatine and whisk it into the cream and buttermilk mixture until fully dissolved.
- Add lemon juice and stir well.
- Let the mixture cool slightly, then pour it into moulds.
- Refrigerate for at least 4 hours until set.
- To serve, gently turn the pannacotta out onto plates. It should be smooth and slightly wobbly.
- Top with a spoonful of finger lime pearls or your chosen fruit and serve immediately.
Serving Suggestions
This dessert is best served cold. The creamy texture of the pannacotta along with the burst of citrus from the finger lime pearls creates a lovely balance of flavours and textures.
It’s great for dinner parties or festive occasions when you want something light but impressive. The fruit on top not only tastes good but also adds a beautiful pop of colour to the dish.
Buttermilk pannacotta is a smooth and light dessert that’s easy to make and delightful to eat. The addition of finger lime gives it a modern, tropical twist that’s both tasty and eye-catching.
Even if you can’t find finger lime, using mango, passionfruit, or pineapple will give you a similar refreshing feel. With its soft texture and creamy flavour, this pannacotta is sure to become a favourite at your table.
FAQs
Can I use powdered gelatine instead of gelatine leaves?
Yes, you can. Use one teaspoon of powdered gelatine per leaf as a substitute, but be sure to dissolve it properly.
What can I use instead of finger lime?
You can use finely chopped mango, passionfruit pulp, or caramelised pineapple if finger lime isn’t available.
How do I prevent pannacotta from sticking to the mould?
Lightly oil the mould or dip it briefly in warm water before turning the pannacotta out to help it release easily.
Can I make pannacotta ahead of time?
Yes, you can make it a day in advance and store it in the fridge. Add the fruit topping just before serving.
Is this dessert vegetarian?
Traditional gelatine is not vegetarian. You can try using agar-agar as a substitute, though the texture may differ slightly.
