NZ Life & Leisure - - Ruth Pretty -

This is a very sat­is­fy­ing dessert and should be en­joyed with a wee glass of late har­vest ries­ling. bak­ing spray 400ml co­conut cream (I use the Kara brand) 4 plus ¾ level tea­spoons gela­tine pow­der 400ml cream 80g caster sugar 6 kaf­fir lime leaves, roughly cut with sciss­sors

Use bak­ing spray to lightly grease 8 x ½ cup-ca­pac­ity plas­tic or metal dar­i­ole moulds, china or metal ramekins. Place ½ cup of co­conut cream in a bowl and sprin­kle with gela­tine. Stir to­gether and leave for 3-4 min­utes or un­til gela­tine has soft­ened and formed a ‘sponge’.

Place re­main­ing co­conut cream, cream, sugar and kaf­fir lime leaves into a saucepan over a medium heat. Stir and bring to the boil, then re­move from heat. Wait 2 min­utes then add the soft­ened gela­tine. Stir gen­tly un­til gela­tine has dis­solved.

Strain the mix­ture though a fine sieve into a bowl, then gen­tly so as not to cre­ate bub­bles, pour into the pre­pared moulds or ramekins. Re­frig­er­ate for at least 4 hours or un­til set, or for up to 2 days.

To turn out: slip the blade of a small pal­ette knife or ta­ble knife down one side of panna cotta un­til blade reaches the base of mould. Slightly slip the blade be­tween base and bot­tom of panna cotta to re­lease the vac­uum. Un­mould panna cot­tas onto serv­ing plates. Serves 8

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