Coconut panna cotta with lemongrass and lime syrup
This is a twist on an Italian pudding.
400 ml tin coconut milk
95g caster sugar
3 sheets gelatine
200 ml double cream
Zest of a lime
Syrup
200g sugar
100ml hot wter
zest of one lime
2 sticks of lemongrass, bruised
Juice of the two limes
Heat the coconut milk with caster sugar and lime zest (1 lime) in a heavy saucepan over a medium heat.
Meanwhile, soak gelatine sheets in cold water
When mixture reaches boiling point, remove it from the heat. Add gelatine. Stir well to dissolve gelatine then strain into a large bowl to cool.
Meanwhile oil six dariole moulds or ramekins
When cooked mixture reaches setting point*, whip the double cream until it holds its shape.
Carefully mix the two creams together, putting which ever is the thinner into the thicker mixture. Pour into parepared moulds. Tap them to release any air bubbles and refrigerate until set.
Meanwhile, make the lime syrup: heat the sugar and water together. Dissolve the sugar, boil the syrup* and then add the lime zest and juice and lemongrass and allow to cool. When cool remove lemongrass.
To serve - remove moulds from fridge, dip briefly into very hot wter to unmould and spoon over with some lime syrup.
Leith's Cookery School, London
Texture is really important with this dish.
'Setting point' is reached when the mixture has cooled sufficiently to start thickening. Ideally, it should be about the same consistency as the lightly whipped double cream.
Syrup needs to get to the short thread stage - ie when a little of the syrup (from the handle of a wooden spoon to avoid accidental burns!) is rubbed between your thumb and index finger, it creates a thread about half centimetre long.
This is a twist on an Italian pudding.
400 ml tin coconut milk
95g caster sugar
3 sheets gelatine
200 ml double cream
Zest of a lime
Syrup
200g sugar
100ml hot wter
zest of one lime
2 sticks of lemongrass, bruised
Juice of the two limes
Heat the coconut milk with caster sugar and lime zest (1 lime) in a heavy saucepan over a medium heat.
Meanwhile, soak gelatine sheets in cold water
When mixture reaches boiling point, remove it from the heat. Add gelatine. Stir well to dissolve gelatine then strain into a large bowl to cool.
Meanwhile oil six dariole moulds or ramekins
When cooked mixture reaches setting point*, whip the double cream until it holds its shape.
Carefully mix the two creams together, putting which ever is the thinner into the thicker mixture. Pour into parepared moulds. Tap them to release any air bubbles and refrigerate until set.
Meanwhile, make the lime syrup: heat the sugar and water together. Dissolve the sugar, boil the syrup* and then add the lime zest and juice and lemongrass and allow to cool. When cool remove lemongrass.
To serve - remove moulds from fridge, dip briefly into very hot wter to unmould and spoon over with some lime syrup.
Leith's Cookery School, London
Texture is really important with this dish.
'Setting point' is reached when the mixture has cooled sufficiently to start thickening. Ideally, it should be about the same consistency as the lightly whipped double cream.
Syrup needs to get to the short thread stage - ie when a little of the syrup (from the handle of a wooden spoon to avoid accidental burns!) is rubbed between your thumb and index finger, it creates a thread about half centimetre long.
