4 – 6 limes to make 1/2 cup lime juice plus zest (see instructions)
2 cups cream
1 cup whole milk
1 t vanilla paste or extract
1/2 cup sugar
1 cup Greek yogurt
4 graham crackers
2 T brown sugar
2 T melted unsalted butter
1 t lime zest
2 T powdered milk
1/4 c walnuts
1/4 cup rolled oats
6 lime slices for garnish (optional)
Remove the zest of one lime to form one long peel. This can be done with a knife or a sharp vegetable peeler. Use a fine microplane to zest one or more limes to make 1 t finely grated zest. Juice the limes to make 1/2 cup lime juice.
Put the lime juice in a small bowl and sprinkle with Knox gelatin. Allow to soften for about 15 minutes.
Put the milk, cream, vanilla, strip of lime peel and sugar in a heavy bottomed sauce pan. Heat over medium high until the mixture just comes to a boil, stirring to dissolve the sugar. Remove from heat and let steep for 15 minutes. Remove lime strip and discard.
Whisk the gelatin and lime mixture into the cream to dissolve. Whisk in the yogurt and divide between 6 ramekins or glass cups. Allow to cool to room temperature and cover each cup with plastic wrap. Refrigerate for at least three hours or overnight.
Heat oven to 350 degrees. In a food processor, whirl the graham crackers until they are finely crumbled. Add brown sugar, melted butter, lime zest, salt and powdered milk and whirl again to combine. Add walnuts and oatmeal and whirl briefly to combine.
Press the mixture onto the bottom of a baking sheet. Bake about 8 minutes, remove from the oven and stir. Return to the oven for another 3-4 minutes. Allow to cool and store in an airtight container until you are ready to serve.
When ready to serve garnish each panna cotta with a couple heaping spoonfuls of the graham cracker crumb mixture and a slice of lime.
Allow three hours to chill before serving. Can be made several days in advance. Add oatmeal crumble right before serving.