Kaffir lime and coconut panna cotta
2
Points®
Total time: 4 hr 25 min • Prep: 20 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Kaffir lime leaves
4 individual
Light canned coconut milk
270 ml
Skim milk
1 cup(s), (250ml)
Fresh mint
1 tbs, (1 sprig)
Granulated stevia sweetener
8 tsp, (2 tbs)
Gelatine
1½ tsp
Fresh strawberries
250 g, quartered
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray eight ⅓-cup (80ml) capacity moulds or ramekins with oil. Tear 3 lime leaves into pieces. Finely shred remaining lime leaf.
2
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.
3
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.
4
Meanwhile, combine strawberries, shredded lime leaf and remaining stevia in a bowl. Set aside for 30 minutes to allow flavours to infuse.
5
Carefully turn panna cottas onto serving plates. Serve topped with strawberry mixture.
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