Coconut Panna Cotta with Lime and Ginger Syrup

Name: Coconut Panna Cotta with Lime and Ginger Syrup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H35M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon superfine granulated sugar; 400 milliliters (13.5 ounces) coconut milk; 400 milliliters (13.5 ounces) cream; 1 vanilla pod, halved lengthways; 1 teaspoon coconut essence; 3 gelatine leaves, soaked in room temperature water until soft (see Cook's Note); 1 thumb-size piece ginger, thinly sliced; 1/4 cup lime juice; 1/4 cup sugar or honey, or more to taste

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Level: Easy

Total: 3 hr 35 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 3 hr 35 min
Active: 20 min

Yield: 4 servings

Ingredients

Coconut Panna Cotta:

1 tablespoon superfine granulated sugar

400 milliliters (13.5 ounces) coconut milk

400 milliliters (13.5 ounces) cream

1 vanilla pod, halved lengthways

1 teaspoon coconut essence

3 gelatine leaves, soaked in room temperature water until soft (see Cook's Note)

Lime and Ginger Syrup:

1 thumb-size piece ginger, thinly sliced

1/4 cup lime juice

1/4 cup sugar or honey, or more to taste

Directions

For the panna cotta: Place the sugar, coconut milk, cream and vanilla pod in a small saucepan over medium heat. Heat, stirring gently, until the sugar dissolves, 2 to 3 minutes. Bring to a simmer, then remove from the heat and stir in the coconut essence. Set aside.
Remove the vanilla pod with a slotted spoon, and discard. Gently wring out any excess water from the gelatin; add the gelatin to the cream mixture, stirring until dissolved.
Divide the mixture between 4 ramekins. Chill for 2 to 3 hours, until set.
Meanwhile make the syrup: In a small saucepan, simmer together the ginger, lime juice, sugar and 1/4 cup water until it has reduced and thickened slightly, 15 minutes. Strain and set aside.
Serve the panna cotta with a drizzle of syrup.