Coconut Lime Panna Cotta with Candied Habanero

Dessert | 4 servings

This silky panna cotta combines the Number 3's tropical, floral, and citrus notes into a single spoonable dessert that feels both indulgent and refreshingly light. Coconut milk provides richness while lime juice cuts through with brightness, and delicate candied habanero pieces add sophisticated heat and visual drama. It's the kind of dessert that keeps people talking long after dinner ends—unexpected, elegant, and utterly memorable.

Ingredients

• 1 cup heavy cream
• 1 cup coconut milk
• 1/4 cup sugar
• 1 vanilla bean, split and scraped
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1 teaspoon gelatin powder
• 3 tablespoons water
• 1 habanero pepper, sliced thin
• 1/4 cup honey for candying

Instructions

1. Bloom gelatin in 3 tablespoons cold water for 5 minutes.
2. Heat cream, coconut milk, sugar, and vanilla bean until steaming (don't boil).
3. Remove from heat; add bloomed gelatin and stir until dissolved.
4. Stir in lime juice and lime zest.
5. Strain mixture through fine sieve; divide into serving glasses.
6. Chill until set, at least 4 hours.
7. For candied habanero, simmer sliced pepper in honey for 10 minutes; cool on parchment.
8. Top each panna cotta with candied habanero piece and honey drizzle just before serving.