Panna cotta with pineapple in lime syrup
SERVES 4 PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME)
300ml thickened cream 1 cup (250ml) milk ⅓ cup (75g) caster sugar 2 teaspoons vanilla bean paste 2 teaspoons powdered gelatine 1 tablespoon water micro mint or mint leaves, to serve PINEAPPLE IN LIME SYRUP ½ small (450g) pineapple 1 medium (90g) lime ¼ cup (55g) caster sugar ¼ cup (60ml) water
1 Combine the cream, milk and sugar in a small saucepan; stir over low heat until the sugar is dissolved. Stir in vanilla paste. 2 Sprinkle the gelatine over the water in a small heatproof cup. Stand the cup in a pan of simmering water; stir until the gelatine is dissolved. 3 Stir the gelatine mixture into the cream mixture. Divide the mixture between four 1¼-cup (300ml) glasses or teacups. Cover; refrigerate for about 4 hours or until set. 4 PINEAPPLE IN LIME SYRUP: Meanwhile, peel pineapple; remove core. Cut pineapple into 1cm cubes; you will need ⅔ cup (135g) chopped pineapple. Place in a small non-reactive bowl. Finely grate 1 teaspoon of rind from lime. Squeeze 1 tablespoon juice from lime. Combine sugar, the water and juice in a small saucepan; stir over medium heat until sugar is dissolved. Stir in rind. Pour syrup over pineapple; cool. 5 Just before serving, top panna cottas with Pineapple In Lime Syrup and mint.
Not suitable to freeze. Suitable to microwave.