Lime and Coconut Panna Cotta
- 1/2 cup caster sugar
- Zest and juice of 1 lime
- 250ml cream
- 500ml coconut cream
- 4 Tbsp caster sugar
- Finely grated zest of 1 lime, plus extra for serving
- 2 tsp powdered gelatine dissolved in 2 Tbsp water
- 1/4 cup long strand coconut, toasted golden brown in a dry frying pan over moderate heat and cooled
How to Whip Perfect Cream
Put 1/2cup sugar, 1/4cup water and zest of 1 lime into a saucepan and bring to the boil, stirring to dissolve the sugar. Boil 2 minutes, remove from the heat and cool. Stir in the juice of 1 lime and place in the fridge to chill.
Place 350ml of the coconut cream, the cream, 4 Tbsp sugar and finely grated zest of 1 lime in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and stir in the gelatine thoroughly.
Pour the mixture into six 100ml capacity individual moulds, ramekins or espresso cups. Cool and chill for at least 5 hours, preferably overnight.
When ready to serve, run a small knife around the inside of each mould and invert onto serving plates. Drizzle a little of the syrup and some of the remaining coconut cream around each. Sprinkle toasted coconut and lime zest on top of each.