Coconut and kaffir lime panna cotta w passion fruit pulp

This is an excellent dinner party dessert; make it all before hand and just pull it out whenever you’re ready.Coconut Panna Cotta

Coconut and kaffir lime panna cotta w passion fruit pulp
Serves 8
This is a very simple dessert but with some really nice tropical flavours. The coconut is quite rich so you want to serve it with something a little acidic like the passion fruit to balance the cream and the sweetness.
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Panna cotta
350ml coconut cream
100ml milk
60g sugar
4 kaffir lime leaves
½ stalk lemongrass
½ vanilla pod – split/scraped
2 leaves gelatine
Passion fruit
Fresh passionfruit
Icing sugar (if desired)
For the panna cotta
Bring all ingredients except the gelatine together to the scald in a pot and leave to infuse. Stir to dissolve sugar. Bloom the gelatine in a little cold water and then dissolve in the still hot mix. Pass. Cool down over a bowl of ice until starting to thicken, set in ramekins.
To serve
Dip the ramekins in some hot water for a few seconds to just start to melt a little of the dessert enough to release. Turn out onto a cold plate. Serve with some of the freshly scooped passion fruit pulp.
MacLean Fraser http://macleanfraser.com/

6 Comments

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6 Responses to Coconut and kaffir lime panna cotta w passion fruit pulp

  1. Looks delicious. Too bad some of the ingredients are very difficult to find in my neck of the woods!

    • macleanfraser

      That’s a shame! The most important thing with panna cotta’s is the gelatine/liquid ratio. If you don’t have leaf gelatine then you can substitute powdered: One packet (1 tablespoon) of powdered gelatin equals 4 gelatine sheets. Other than that feel free to use whatever flavours you like.

      • That’s what worried me… I have yet to find gelatine sheets and wondered if the powder was usable! I figured I might be able to find kaffir lime leaves in the Chinese market – if I’m lucky!

  2. Arlene

    Kaffir Lime is in the oriental stores, Just freeze what you don’t use, they last a long time.
    I just wish there was a button or something to translate the quantity to US measurements.

  3. OMG, what a beauty! it’s rainin’ in my mouth lookin’ at it… :-) Cuisine is an ART, indeed, congrats young man! :-) my very best and friendly thoughts from Toulouse, France… Mélanie

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