Kaffir lime and coconut panna cotta
PersonalPoints™ per serving
4 hr 25 min
Kaffir lime leaves adds a fresh citrus flavour to the fish. Steaming your fish with fresh ginger, garlic, carrot and kaffir lime leaves gives this fish some sensational flavours.
Kaffir lime leaves
Light canned coconut milk
1 cup(s), (250ml)
1 tbs, (1 sprig)
Granulated stevia sweetener
8 tsp, (2 tbs)
250 g, quartered
1 x 3 second spray(s)
- Lightly spray eight ⅓-cup (80ml) capacity moulds or ramekins with oil. Tear 3 lime leaves into pieces. Finely shred remaining lime leaf.
- Place coconut milk, milk, mint, torn lime leaves and 1½ tbs stevia in a medium saucepan. Bring to a simmer over low heat. Set aside to cool for 15 minutes.
- Meanwhile, sprinkle gelatine over 1 tablespoon boiling water in a small bowl. Whisk until gelatine has dissolved. Whisk gelatine mixture into cooled coconut mixture. Strain mixture through a fine sieve into a jug. Discard solids. Pour mixture into prepared moulds. Cover and place in fridge for 4 hours or until set.
- Meanwhile, combine strawberries, shredded lime leaf and remaining stevia in a bowl. Set aside for 30 minutes to allow flavours to infuse.
- Carefully turn panna cottas onto serving plates. Serve topped with strawberry mixture.
SERVING SUGGESTION: Add 1 tbs shredded coconut (toasted) sprinkled on top. TIP: If you don’t have kaffir lime leaves, infuse the milk and strawberries with finely grated lime rind. You will need about 1 tablespoon for the milk and 1 1/2 teaspoons for the berries. VARIATION: Swap strawberries for raspberries or blackberries