Lemongrass Panna Cotta with Lychees and Berries
Servings: 5
Ingredients
- 400 ml heavy cream (13.5 oz)
- 200 ml coconut milk (6.8 oz)
- 1/2 cup sugar
- 2 stalks lemongrass (washed and cut lengthwise)
- 1 tin lychees and additional fresh berries for garnish
- 2 tsp powdered gelatin
Instructions
- Combine heavy cream, sugar, and lemongrass stalks and stir together
- Pour coconut milk into a medium-sized bowl and sprinkle with the powdered gelatin
- Slowly bring cream mixture to a boil on a low-med heat. The cream should take on the flavor of the lemongrass and the mixture should be smooth with the sugar completely dissolved.
- Gently boil for 2 – 3 minutes
- Remove lemongrass stalks. You can pick them out with a fork or run it through a sieve
- Add coconut milk with gelatin mixture to the hot cream and mix well. Make sure to rub a pinch of it between your fingers to make sure it is smooth with no bits of grit.
- Pour into ramekins, small bowls or small glasses (whatever you think is a good size – about 1/2 cup)
- Cover with plastic cling film and place to cool and set in fridge overnight
- When ready to eat, dip the bottom half of the ramekin/bowl/glass in hot water to loosen it from the container and transfer it to a plate. (You can skip this and eat from the ramekin)
- Open lychees, slect fresh berries and spoon over/alongside the panna cotta. Use as little or as much fruit as you like.
- Serves 4 – 5.. Eat and enjoy!
Leave a Reply