Coconut And Lemongrass Panna Cotta
Summer has arrived early in this classic Italian dessert! The exotic flavours and visually stunning presentation make this the panna cotta of the year. It's the perfect, light way to end a hearty meal as it cleanses your palette.
For The Panna Cotta
- 100 ml coconut milk
- 400 ml double cream
- 2 sticks lemongrass
- 2 vanilla pods
- 2 sheets gelatine
- 50 g caster sugar
- 1 handful coconut shavings
- 2 passionfruits
- 1 sprig thai basil
- 1 fresh red chilli
- 1 dragonfruit
Infuse The Cream
Pour the double cream and the coconut milk into a medium saucepan. Bash the lemongrass a few times with the back of a knife and scape the seeds from the vanilla pods. Over a medium-high heat bring it to a simmer.
Leave for an hour (or at least 20 minutes) to infuse then strain and bring back to a simmer.
Set The Panna Cottas
Soak the gelatine in cold water.
Remove the pan from the heat and add the sugar. Squeeze excess water from the gelatine and add it to the pan. Swirl it round until it’s fully dissolved.
Divide the panna cotta mix between 4 shallow bowls and leave in the fridge for 2 hours to set.
Toast The Coconut
Toast the coconut in a dry frying pan over a medium heat until it’s a golden brown and you can really smell the coconut. Blitz half of it.
Assemble And Serve
Once the panna cotta is set scatter a pile of coconut crumb over one side of it.
Scoop of the passionfruit, pick the basil leaves and finely dice the chilli. Peel and dice the dragonfruit.
Decorate the crumb with your prepared garnishes and the coconut flakes and serve.
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