Lime & Ginger Panna Cotta
Serves 6 / Cook & prep time 15 min
Lime & Ginger Panna Cotta Photo: Cam's Food Adventure \ Cameron Mckie
Ingredients
- 570ml cream
- 150ml coconut milk
- ¼ cup castor sugar
- 70g freshly grated ginger
- 60ml lime juice
- 1 lime zest
- ½ tsp vanilla extract
- 10g dry unflavoured gelatin
Method
- Put gelatine in with the coconut milk stir and leave to sit for 5 minutes
- Zest & grate ginger and add to the line juice
- In a large saucepan over medium heat add cream, castor sugar, vanilla and the lime juice mixture Cook until sugar is dissolved and the flavours have infused nicely (10min)
- Add the coconut/gelatin mixture & cook until the gelatine has dissolved
- Pass through a sieve to remove lumps
- Pour into moulds or glasses about 120ml per serving
- Place in the fridge and leave to set 3-4 hours
- Serve with strawberry coulis & crushed gingernuts.
Strawberry Coulis
- 300g strawberry
- 1T Manuka honey
- ¼ cup castor sugar
- Juice of 1 lemon
Mix all together in a saucepan and cook until strawberry is really tender, blitz with blender then pass through a sieve.