COCONUT AND LIME PANNA COTTA

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PREP TIME 4-6 hours
COOK TIME 15 minutes
SERVES 4

INGREDIENTS

Coconut Panna Cotta

5 gelatine leaves (or substitute 5 teaspoons of gelatine powder)

420 ml/14 fl oz coconut milk

2 teaspoons vanilla paste

70 g/2 oz caster/superfine sugar

330 ml/11 fl oz cream, whipped to soft peaks

Lime Segments

1/2 cup caster sugar

1/2 cup water

3 large limes cut into segments

1 Mango, cut into strips for serving

METHOD

Step 1 

To begin, bloom the gelatine leaves by covering them in water and letting them sit until they expand and look wrinkled.

Step 2

In a medium saucepan, heat the coconut milk, sugar, and vanilla over a low heat until the sugar dissolves. Squeeze out the excess water from the gelatine and add it to the mixture, whisking until well combined. Then, take it off the heat and allow it to cool slightly.

Step 3

Slowly add the coconut mixture to the whipped cream, a little at a time, folding it through gently. Grease four panna cotta moulds, then divide the mixture between them and place in the fridge to set for at least 4 hours.

Step 4

To make the lime segments, heat the sugar and water in a small saucepan over low to medium heat until the sugar dissolves. Pour the syrup over the lime segments and let them sit so they can absorb the sweetness.

Step 5

To plate up, carefully turn the moulds upside down on four separate plates. Garnish each panna cotta with the lime segments, syrup, and some mango. Enjoy!