COCONUT PANNA COTTA
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