Lime and Coconut Panna Cotta

bowl Serves 6
Lime Coconut Panna Cotta Dessert
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Ingredients

  • 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
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How to Whip Perfect Cream

Method

  • 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.

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