These panna cot­tas are a great make-ahead dessert — just store in the re­frig­er­a­tor un­til ready to serve.

Sunday Territorian - - FRONTIER FOOD -


1/3 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 can co­conut milk 125g raspberries 1 ta­ble­spoon lime juice 2 ta­ble­spoons ic­ing su­gar, sifted mi­cro mint, to serve


Place the wa­ter in a small bowl and sprin­kle over the gela­tine. Set aside for five min­utes or un­til the gela­tine has been ab­sorbed.

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.

Di­vide the mix­ture be­tween six one-cup ca­pac­ity (250ml) dar­i­ole moulds and re­frig­er­ate for three to four hours or un­til set.

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 six.

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