Recipe of the week: Coconut and kaffir lime panna cotta with passion fruit pulp

This is a very simple but elegant dessert with some really nice tropical flavours. The coconut is quite rich so you want to serve it with something a little acidic like the passion fruit to balance the cream and the sweetness.

Ingredients

350ml coconut cream
100ml milk
60g sugar
4 kaffir lime leaves
stalk lemongrass
vanilla pod split/scraped
2 leaves gelatine

Fresh passionfruit
Icing sugar (if desired)

Directions

Bring all ingredients except the gelatine together to the scald in a pot and leave to infuse. Stir to dissolve sugar. Bloom the gelatine in a little cold water and then dissolve in the still hot mix. Pass. Cool down over a bowl of ice until starting to thicken, set in ramekins.

To serve, dip the ramekins in some hot water for a few seconds to just start to melt a little of the dessert enough to release. Turn out onto a cold plate. Serve with some of the freshly scooped passion fruit pulp.