Method

• 1.
  Begin this recipe a day ahead.
• 2.
  Place 1 cup (220g) of the sugar in a small pan with 1/4 cup (60ml) water. Stir over low heat to dissolve the sugar. Increase heat to medium and, without stirring, cook for 5-6 minutes until toffee-coloured, brushing down sides of the pan with a wet pastry brush to remove crystals. Divide caramel between two 22cm round cake pans (not spring-form) or ten individual 1/2-cup (125ml) ramekins. Leave to cool and harden while you make panna cotta.
• 3.
  Place the creams, lime rind, kaffir lime leaves and remaining 1 cup (220g) caster sugar into a clean pan and bring to a simmer over medium heat, stirring to dissolve sugar. Remove from the heat and set aside to infuse for 10 minutes.
• 4.
  Meanwhile, soak the gelatine in cold water for 5 minutes to soften. Squeeze out any excess water, then add gelatine to the warm cream mixture and stir to dissolve. Strain into a jug, discarding rind and leaves, then pour gently into the cake pans. Cover and chill overnight.

• 5.
  To serve, dip the bases of each pan briefly into warm water, then invert onto serving platters.
• 6.
  Make passionfruit caramel strawberries: Place the caster sugar in a small saucepan with 1/3 cup (80ml) water over medium-low heat, and stir to dissolve the sugar. Carefully add the passionfruit juice and seeds to the pan with 1/2 cup (125ml) water. Return the pan to low heat and stir for 2-3 minutes until warmed through. Allow the passionfruit caramel to cool for 10 minutes, then place in a bowl with the strawberries and toss to coat. Increase the heat to medium and cook, without stirring, for 5-6 minutes until toffee-coloured, brushing down the sides of the pan with a wet pastry brush to remove any crystals. Remove from the heat.
• 7.
  Serve panna cotta with the strawberries.