Coconut Panna Cotta with Lime and Ginger Syrup
Coconut Panna Cotta with Lime and Ginger Syrup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 617
- Total Fat
- 56
- Saturated Fat
- 40
- Carbohydrates
- 25
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 9
- Cholesterol
- 131
- Sodium
- 62
- Total: 3 hr 35 min
- Active: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 617
- Total Fat
- 56
- Saturated Fat
- 40
- Carbohydrates
- 25
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 9
- Cholesterol
- 131
- Sodium
- 62
- Total: 3 hr 35 min
- Active: 20 min
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.
Cook’s Note
For a firmer set, or if you want to unmold the panna cottas, use four gelatine leaves instead of three.
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