These panna cottas are a great make-ahead dessert for entertaining in the festive season – just store in the refrigerator until ready to serve
“These panna cottas are perfect for entertaining in the festive season”
• ³ cup (80ml) warm water • 3 teaspoons powdered gelatine
• 400ml can coconut cream • ¾ cup (165g) caster sugar • 1 teaspoon vanilla bean paste • 3 teaspoons
finely grated lime rind • 2 x 400ml cans coconut milk • 125g raspberries • 1 tablespoon lime juice • 2 tablespoons icing sugar, sifted • micro mint, to serve
STEP 1 Place the water in a small bowl and sprinkle over the gelatine. Set aside for 5 minutes or until the gelatine has been absorbed. STEP 2 Place the coconut cream, caster sugar, vanilla bean paste and lime rind in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine mixture and stir to combine. Remove from the heat, strain through a fine sieve into a large bowl and stir through the coconut milk. STEP 3 Divide the mixture between 6 x 1-cup-capacity (250ml) dariole moulds and refrigerate for 3–4 hours or until they are set. STEP 4 Place the raspberries, lime juice and icing sugar in a small bowl, toss to combine and set aside for 10 minutes. Turn the panna cottas out onto plates and top with the raspberry mixture and mint to serve. Makes 6.