Lime and coconut panna cotta

Martin McIntyre

Martin McIntyre

7th January 2011
Martin McIntyre

Lime and coconut panna cotta

a light and refreshing summer desert


  • 5 gelatine leaves
  • 500ml double cream
  • 400ml tin of sweetened coconut milk
  • 50g Caster sugar
  • 1 large lime


1. soak the gelatine leaves in cold water for 5 mins or until soft
2. heat the cream and coconut milk in a pan until scalding point then whisk in the sugar until dissolved
3. zest the lime with a micro-plane and add the zest and the juice vfrom the lime to the coconut milk
4. remove the gelatine leaves from the cold water and squeeze to remove excess water and stir into the coconut milk until dissolved
5. pour the mixture into moulds and refrigerate until set.
serve with a lime and cardamom syrup or fresh fruit

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