COCONUT LIME LEAF PANNA COTTA WITH PASSIONFRUIT AND SESAME HONEYCOMB

A panna cotta is the best dinner-party dessert that can be made ahead of time. It keeps well in the fridge for up to 3 days – and that wobble is just irresistible. The crunch from the sesame honeycomb adds extra texture.

SERVES 6

★ 3 large, ripe passionfruit, halved

★ Thai basil cress or leaves, to decorate (optional)

For the panna cotta

★ 3 gelatine leaves

★ 300ml double cream

★ 300ml coconut milk

★ 150ml whole milk

★ 3 fresh makrut lime leaves (optional but amazing! See Tip)

★ 150g caster sugar

For the sesame honeycomb

★ 100g caster sugar

★ 2 tbsp golden syrup

★ 1 tsp bicarbonate of soda

★ 1 tbsp mixed sesame seeds 1 Soak the gelatine leaves in cold water.

2 Gently warm the cream, coconut milk, milk and lime leaves (if using) in a saucepan over a medium heat. When it starts to simmer, add the sugar, stirring to dissolve, then bring to the boil and quickly remove from the heat. Squeeze out the excess water from the gelatine leaves and stir them into the creamy mixture. Leave to cool and infuse for about 5 minutes, remove the lime leaves and pour the mixture into 6 x 6cm diameter dariole moulds. Refrigerate for at least 6 hours or ideally overnight.

3 For the sesame honeycomb, line a small loaf tin with baking parchment. Put the sugar and syrup into a small, deep pan over a gentle heat and stir until the sugar has melted. Turn up the heat a little and simmer until you have an amber-coloured caramel (this will happen quickly so keep an eye on it), then immediately remove the pan from the heat. Add the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Immediately tip into the lined tin, taking care as the mixture will be very hot. Quickly sprinkle over the sesame seeds and leave to cool for at least 2 hours. You can then break it into smaller chunks. The honeycomb will keep in an airtight container for a week.

4 To plate up, dip the base of each panna cotta dariole mould in just-boiled water for 2 seconds, then turn out on to a shallow bowl or plate. Scoop over each the pulp of a passionfruit half and top with a few chunks of honeycomb. Decorate with Thai basil cress or leaves, if liked.

TIP Find makrut lime leaves in Waitrose and online.