Coconut and Kaffir Lime Panna Cotta with Fresh Pineapple and Lychees
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Ingredients
225ml thickened cream
225ml coconut milk, preferably Kara UHT brand
40g caster sugar
20g palm sugar
3 gelatine leaves
3 kaffir lime leaves
1 split vanilla bean, seeds removed
1 fresh lime
Crushed peanuts
Method
Add cream, coconut milk, sugars, kaffir lime leaves and vanilla bean seeds to the saucepan.
Bring up to slow simmer, be sure to stir regularly to avoid sticking to the pot and burning.
While panna cotta is coming up to a simmer, soak gelatine leaves in cold water.
Once the mix has reached a simmer, add softened gelatine and whisk thoroughly to dissolve gelatine.
Strain through a sieve and pour in to glasses. Let set in the fridge for 4-6 hours.
Serve with fresh pineapple, fresh or canned lychees, crushed peanuts and freshly-squeezed lime juice.
