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. Ingredients 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) Directions 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. If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.