These last few days have been beautiful in Autumnal glory. …actually that is a total lie. Monday was lovely and Sunday was divine, though I barely left the house, Saturday was so windy that I could make some rude similes involving beans about it, and my clothes were blown off the line, and a few weeks ago we were rudely introduced to winter a little too soon. I am in two minds about the change of seasons, yay for braising, quinces and scarves, boo to short days, frozen fingertips and boring fruit. So I am trying to drag the last days of summer out with light refreshing sweets – best served for lunch dessert in this weather.
Creamy coconut pannacotta with palm sugar and kaffir lime undertones is a tasty foil for sour, tart lime jelly. Be careful with the amount of gelatin you add, just enough to set the liquid, so you still get a wonderful wobble, and a spoonful melts in the mouth. Hey, it might be almost winter but its not all bad.
Kaffir Lime and Coconut Pannacotta with Lime Jelly
serves 6
Adapted from Coconut panna cotta recipe on taste.com.au
3 gelatin leaves
200ml coconut cream
250ml thin cream
45g chopped palm sugar
6 kaffir lime leaves, crushed
for Jelly:
120 ml lime juice
25g sugar
1 gelatin leaf
Bruise the kaffir lime leaves, and place in a small pan with coconut cream, cream and palm sugar and stir over medium heat for about 5 mins until the palm sugar has melted and the mixture is heated through. Meanwhile soak the 3 gelatin leaves in cold water.
Remove the cream mixture from the heat and stir through drained gelatine. Let sit to allow the flavours to combine for an hour.
Meanwhile, make the jelly.
Heat the lime juice with the sugar until the sugar dissolves. Soak the gelatin leaf in cold water. Remove lime juice from heat and stir through drained gelatin. Pour an equal amount of jelly into each mould. Chill immediately – the jelly needs to be set before the pannacotta can be added.
When the jelly is set and the pannacotta flavours have mingled, remove the kaffir lime leaves from the cream mixture. Divide mixture between the moulds and chill in refrigerator for several hours or overnight until the pannacotta is set.
12 Comments
This looks great, I still have a shitload of kaffir lime and leaf to get through. I ended up freezing the leafs for a rainy day, a pannacotta like this sounds perfect.
Howard’s last blog post..Cook show & tell #1 – Spain
Great spirit keeping summer alive! Coconut and lime sounds like a great combination. Perhaps when the sun comes back out you could eat it outside.
And I wholeheartedly agree – boo to boring fruit.
Arwen from Hoglet K’s last blog post..Standard Recipes for Fifty
Love the idea. I so need to find a source of kaffir leaves here in Texas. I also quite like your photography. Are you on Flickr?
ooh that looks so pretty. and boo to the boring fruit and frozen fingertips!
Betty’s last blog post..Pinangsia Noodle
This looks so beautiful and refreshing! I always shrink away from doing pannacottas because I can never get the texture quite right, mine are either too creamy or too jelly-like. Yours looks just right!
Steph’s last blog post..Sugarcane, Surry Hills
Yum! That looks delicious! Wintery weather is fantasttic when I’m inside, warm, rugged up and cooking. Not when we’re at work, being blown about by the gale force winds..
Forager’s last blog post..Worried about swine flu? Do as I do and develop a porcine obsession
I am always quite undecided about the change of seasons as well. I love winter cooking and comfort food but hate almost everything else! Your panna cotta looks lovely!
Lisa’s last blog post..Cultural Cuisine
Hi Lili!
It was really great seeing you at Zumbos today, even if we didn’t really get much of the chance to talk much, given the noisy environment!
I love pannacotta, ever since tasting the infamous one at the Taste festival! This flavour combination sounds great – tropical and summery!
Hmm looks awesome!! I’ve got to try this out!
Yas’s last blog post..A friend in need is a friend indeed.
Howard : Oh man I totally forgot to mention the kaffir lime suit in the post! To be honest, the kaffir lime was quite subtle, so you could even use a few more leaves to get it a bit punchier.
Arwen from Hoglet K : I think we might be in the middle of the boring fruit revolution (ie, winter). Looking forward to mangoes already!
Gary Novosel: I imagine it would be quite difficult to find fresh asian ingredients in Texas. Thanks, I’m not on flickr at the moment, though I am interested – what is the benefits? Is the community great?
Betty: Hear hear!
Steph: Oh thank you
Forager: Agreed! I just got drenched on my way home from work, not a lovely experience at all.
Lisa: Thank you
Chris: Thank you, and you too! Next time we shall talk more.
Yas: Thanks, good luck, it tasted pretty fantastic.
I need to subsitute the geletin leaf for powdered, how many tea/tablespoons = on leaf?
Julie: I’m not sure how strong your powdered gelatine is. Maybe you can test it with the jelly because it is fine to get that set really hard. Try substituting 1 or 1.5 teaspoons of powdered gelatine for the 1 sheet of leaf gelatine in the jelly. If that sets solid then continue with this ratio (3 teaspoons for the pannacotta). You want to pannacotta to remain wobbly, which is why the ratio of liquid to gelatine is different for each component. Good luck, let me know how you go!