Recipe of the week: Coconut and kaffir lime panna cotta with passion fruit pulp

This is a very simple but elegant dessert with some really nice tropical flavours. The coconut is quite rich so you want to serve it with something a little acidic like the passion fruit to balance the cream and the sweetness.

Coconut and kaffir lime panna cotta with passion fruit pulp


Panna cotta

350ml coconut cream
100ml milk
60g sugar
4 kaffir lime leaves
½ stalk lemongrass
½ vanilla pod – split/scraped
2 leaves gelatine

Passion fruit

Fresh passionfruit
Icing sugar (if desired)


Bring all ingredients except the gelatine together to the scald in a pot and leave to infuse. Stir to dissolve sugar. Bloom the gelatine in a little cold water and then dissolve in the still hot mix. Pass. Cool down over a bowl of ice until starting to thicken, set in ramekins.

To serve, dip the ramekins in some hot water for a few seconds to just start to melt a little of the dessert enough to release. Turn out onto a cold plate. Serve with some of the freshly scooped passion fruit pulp.

Thank you to MacLean Fraser Executive chef for the recipe.

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