Ingredients

Coconut and lime panacotta
225g coconut milk
150g yogurt
Zest and juice of 2 limes
2 leaves of gelatine
100g caster sugar
Basil and lime sorbet
1 bunch of basil
175ml lime juice
500ml milk
125g caster sugar
100g glucose
Zesty Sugar brittle
50ml milk
125g butter
150g caster sugar
50g glucose
Zest of 1 lemon and 1 lime

Method

Coconut and lime panacotta:
Soak the gelatine in cold water until soft.
Zest and juice the limes in to a bowl with the yogurt and the sugar.
Bring the coconut milk to a gentle simmer and add the gelatine, whisk until the gelatine has dissolved and strain.
Allow the coconut milk to cool before whisking it into the yogurt.
Once cooled whisk into the yogurt and set into your desired mould and chill in the fridge.
Pop the panacotta out of the mould once its set.
Basil and lime sorbet:
Tear the basil including the stalks into a container.
In a pan bring the milk, glucose, lime juice and caster sugar to the boil and pour over the basil.
Let this infuse for at least 30min.
Blitz in a food processor and strain.
Allow the mix to cool completely before churning.
If an ice cream machine isn’t to hand replace the milk with water and freeze the mix to make a granite.
Zesty Sugar brittle:
In a pan bring all ingredients to boil except for the zest.
Bring this sugar mix to 118 and take off the heat.
Mix through the zests and pour onto a tray with baking paper.
Bake in the oven at 180 for 10-12 min.
Once cooled break into little shards.
To garnish finely dice some fresh mango with some passion fruit, mint and a little rum to make exotic salsa.

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