This is an excellent dinner party dessert; make it all before hand and just pull it out whenever you’re ready.
Coconut and kaffir lime panna cotta w passion fruit pulp
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.
- 350ml coconut cream
- 100ml milk
- 60g sugar
- 4 kaffir lime leaves
- ½ stalk lemongrass
- ½ vanilla pod – split/scraped
- 2 leaves gelatine
- Fresh passionfruit
- Icing sugar (if desired)
- 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.
- 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.
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