Donna Hay

These panna cot­tas are a great make-ahead dessert for en­ter­tain­ing in the fes­tive sea­son – just store in the re­frig­er­a­tor un­til ready to serve

The Sunday Telegraph (Sydney) - Stellar - - Contents - by Donna Hay

Panna cotta.

“These panna cot­tas are per­fect for en­ter­tain­ing in the fes­tive sea­son”

IN­GRE­DI­ENTS

• 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

Method

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.

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