This panna cotta recipe can be adapted by substituting the coconut for flaked almonds, basil or other nuts and herbs. I love this tropical combination for summer though; paired with mango sorbet, sesame seeds and lime zest it makes for the perfect refreshing and light dessert to follow a late lunch or dinner.
Ingredients (makes 4):
- 225ml whole milk
- 225ml double cream
- 200g coconut flakes (lightly toasted)
- 1 stick lemongrass
- 3 1/2 leaves gelatine (around 6g)
- Lightly grease four dariole moulds with a flavourless oil (such as sunflower).
- Place the milk, cream and lightly toasted coconut flakes in a saucepan. Bash the lemongrass with the back of a knife to release the flavour and add to the pan. Heat the mixture and bring gently to the boil. Boil for 1 minute then remove from the heat and leave to infuse for half an hour.
- Soak the gelatine in cold water for 5 minutes (until soft). Sieve the panna cotta mixture to remove the coconut and lemongrass then place back on the heat. Reheat until just steaming then squeeze the water from the gelatine and add. Mix in until dissolved then pour into the moulds.
- Chill in the fridge for at least 2 hours then remove from the moulds and serve as desired (dip the moulds in boiling water for a few seconds to make turning them out easier!).