Dessert

Lime and coconut panna cotta

Name: Lime and coconut panna cotta
Prep time: 200 min
Cook time: 20 min
Total time: 220 min
Yield: 6
Ingredients: 600ml thickened cream; 1 cup basil leaves; 2 kaffir lime leaves, finely shredded; 1/3 cup (75g) caster sugar; 400ml can coconut cream; 3 gold-strength gelatine leaves; 1/2 red papaya, chopped; Juice of 1/2 lime; 1 tablespoon black sesame seeds

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3h 20m

20m

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by Valli Little

delicious. team

Oct 03, 2015

Top these luscious lime and coconut panna cotta with seasonal papaya and a liberal sprinkling of sesame seeds.

600ml thickened cream
1 cup basil leaves
2 kaffir lime leaves, finely shredded
1/3 cup (75g) caster sugar
400ml can coconut cream
3 gold-strength gelatine leaves
1/2 red papaya, chopped
Juice of 1/2 lime
1 tablespoon black sesame seeds

Method

1.

Place the cream, basil, kaffir lime leaves, sugar and 1 cup (250ml) coconut cream in a saucepan over medium heat. Bring to just below boiling point, then remove from heat. Stand for 15 minutes to infuse.
2.

Strain the cream mixture, discarding solids, then return to the pan and cook over low heat until warmed through. Remove from heat.
3.

Meanwhile, soak the gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, then stir into the cream until melted and combined. Divide among six 200ml bowls or cups, then chill for 3-4 hours until set.
4.

Toss the papaya with the lime juice. Drizzle the remaining 150ml coconut cream over the panna cottas, top with papaya and sesame seeds, then serve.