Kaffir Lime Panna Cotta with Lime Syrup
This dessert was a BIG hit with my mother for her Mother’s Day Lunch. Again a variation to someone else’s recipe, this is a twist on a Taste.com recipe by Marion Grasby.
700ml coconut cream
420ml pouring cream
1/4 cup white sugar
8 kaffir lime leaves, thinly sliced
3 x sheets titanium-strength gelatine leaves
Amaretti biscuits to serve
Lime syrup
1/2 cup white sugar
1 lime, zested, juiced
Place the coconut cream, cream, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the lovely kaffir lime flavour to infuse.
Return pan to low heat and bring to a gentle simmer, then remove from heat. Meanwhile, soak gelatine in a bowl of cold water until softened. Using your hand, squeeze out excess water. Whisk gelatine into coconut cream mixture until dissolved. Strain into a jug and discard lime leaves. Pour into panna cotta moulds. Refrigerate for at least 4 hours or until set.
To make lime syrup, heat sugar, juice and zest in a small pan over medium heat, stirring until sugar has dissolved.
Remove the panna cottas from the refrigerator a few minutes before serving. Run a knife around the inside of the mould before turning out onto a serving plate. Top each panna cotta with a drizzle of the lime syrup and a few small amaretti biscuits.
Just Wanna Cook! 