Kaffir Lime Panna Cotta ft. September's Spice of the Month

September 13, 2018

Kaffir Lime Panna Cotta ft. September's Spice of the Month

Thai Lime Leaves is September's SPICE OF THE MONTH

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.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Thai Lime Panna Cotta

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

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
  1. 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.
  2. 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.
  3. Refrigerate for at least 4 hours or until set.
  4. 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.
  5. 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.

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