This delicious recipe was adapted from Marion Grasby (one of the best and smartest of the Master Chef alumni) and it's a light, delicate way to end a spring dinner, Asian or otherwise. The base of the panna cotta is coconut cream that's been infused with kaffir lime leaves which we then set to a wobbly jelly with leaf gelatine. To go with it is a sweet-sour syrup of lime juice and lime zest which cuts the richness of the dessert and goes beautifully with whatever fruit you choose to serve with it - diced mangoes or other tropical fruits are good, but berries would be fine too. To serve, dip each tub quickly in warm water then upend on a plate, squeezing the sides gently and giving them a little shake. They should plop straight out but if they prove stubborn, insert a knife gently down between the panna cotta and the tub, to break its vacuum, then try again. Scatter fruit of your choice around it, then drizzle lime syrup over the fruit. Serving size 4 panna cottas and syrup.
Coconut cream, cream, sugar, lime leaves, gelatine leaves, lime juice, lime zest, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.