Dessert

Dark Rum & Burnt Lime Panna Cotta with Crispy Cassava Tuile, Candied Lime Peel & Black Sesame Brittle

Name: Dark Rum & Burnt Lime Panna Cotta with Crispy Cassava Tuile, Candied Lime Peel & Black Sesame Brittle
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; ½ cup whole milk; 4 fresh lime leaves, torn; 1 vanilla pod, split lengthwise; ½ cup premium dark rum, divided; 2.5 gelatin sheets (or 1¼ tsp gelatin powder); 3 tbsp coconut sugar; pinch sea salt; ¼ cup fresh grated coconut; 3 tbsp cassava flour (or tapioca starch); 2 tbsp unsalted butter, melted; 1 tbsp egg white; 1 tbsp coconut sugar (for tuile); pinch sea salt (for tuile); neutral oil for frying; 4 limes, zest only (for candied peel); ½ cup water; ¼ cup coconut sugar (for candying); ¼ cup coconut oil; ⅓ cup black sesame seeds; ⅓ cup coconut sugar (for brittle); 2 tbsp butter; pinch sea salt (for brittle); 2 tbsp fresh lime juice; 1 tbsp dark rum (for reduction); microgreens for garnish

An elegant, barely-set panna cotta infused with premium dark rum (Appleton or Mount Gay) and burnished lime leaf aromatics, crowned with a shatteringly delicate cassava-coconut tuile and candied lime peel ribbons that provide tart counterpoint. A black sesame brittle adds unexpected nutty depth and textural drama, while a drizzle of lime-rum reduction ties the composition together.

1029calper serving 7gprotein 52gcarbs 85gfat 30min prep 35min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this