COCONUT AND LIME PANNA COTTA WITH RASPBERRIES
These panna cottas are a great make-ahead dessert — just store in the refrigerator until ready to serve.
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.