Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.
Thai Lime Panna Cotta
Ingredients for Panna Cotta
500ml (2 cups) coconut cream (not milk)
1 ½ cups whipping cream
¼ cup granulated sugar
8 Thai lime leaves, thinly sliced
3 x 2g leaves gold-strength gelatine
250g strawberries, hulled, sliced
Ingredients for Lime Syrup
½ cup granulated sugar
1 lime, zested, juiced
Instructions:
Place the coconut cream, cream, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the kaffir lime flavour to infuse.
Return pan to low heat and bring to a gentle simmer, then remove from heat. Meanwhile, soak gelatine in a bowl of cold water until softened. Using your hand, squeeze out excess water. Whisk gelatine into coconut cream mixture until dissolved. Strain into a jug and discard lime leaves. Pour into 4 glass tumblers or martini glasses.
Refrigerate for at least 4 hours or until set.
Make lime syrup, heat sugar and 1/2 cup water in a small pan over medium heat, stirring until sugar has dissolved. Remove from heat and stir through lime zest and 2 tablespoons lime juice.
Just before serving, toss strawberries in the lime syrup. Top each panna cotta with a spoonful of the strawberries and a drizzle of the lime syrup.
