This is the recipe from Marion and trust me, this is definately a keeper!!! Just like what Marion said the sweet coconutty panna cotta has just a hint of something unexpected, something you can't quite put your fingers on - unless you're in the know.
- 2 cups coconut cream
- 1 1/2 cups pouring (single) cream
- 1/4 cup white sugar
- 8 kaffir lime leaves, thinly sliced
- 3 sheets gold strength (6g) gelatine leaves (sheets are much better than the powdered
- Version. Pick them up at a good deli)
- 250g strawberries, hulled and sliced
- 1/2 cup white sugar
- Finely grated zest of 1 lime
- 2 tablespoons lime juice
1. Place the coconut cream, cream, sugar and kaffir lime leaves in a saucepan over low heat, bring to a gentle simmer and cook for 5 mins. Remove from the heat and set aside for 30 mins for the lovely kaffir lime fragrance to infuse.
2. Return the pan to low heat and bring to a gentle simmer. Soak the gelatine in a bowl of cold water until softened. Gather up the gelatine in the palm of your hand and squeeze out excess water. Whisk the gelatine into the coconut mixture until well dissolved. Strain into a pouring jug and discard the lime leaves. Pour into your choice of glass tumbler, martini glasses or even plastic cups for a more laid back affair. If you use about half a cup per serve, then you'll have enough for six. Refrigerate for at least 4 hours, or until set.
3. For the lime syrup, heat the sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar has dissolved. Remove from the heat and stir through the lime zest and juice. Set aside until ready to serve.
4. Just before serving, toss the strawberries in the lime syrup. Top each panna cotta with a spoonful of the strawberries and a drizzle of limely syrup.