Fragrant lemon grass, ginger, and lime are time-honored companions for coconut. These classic flavors are brought together in this rich and satisfying creamy dessert that is a cinch to make. For best results, select coconut cream, and not coconut milk, and look for one that is guar free and has a fat content of around 21 percent.
Decorating tip
To decorate just half of the top of panna cotta, hold a plate upside down and position it so that just half of the panna cotta is exposed while you sprinkle the shredded coconut. This will help you achieve a sharp line.
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Coconut Panna Cotta with Lemon Grass, Ginger, and Lime
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Instructions
- Set aside 4 - 1/2 cup ramekins.
- Into glass liquid measuring jug, measure 1/4 cup water. Add gelatin to water and set aside to allow it to bloom.
- With rolling pin, bash lemon grass stalk to help release flavors, then add it to medium-sized saucepan with gingerroot, coconut cream, honey or syrup, lime zest, lime juice, and salt. Heat on medium-high and bring cream to a boil. Reduce heat and allow to simmer for 1 minute and then remove from the heat.
- Strain hot coconut cream liquid into bowl and discard aromatics. Now add small amount of liquid to the measuring jug containing the blooming gelatin and whisk rapidly until smooth. Pour in remaining coconut cream liquid and continue to whisk. Pour mixture from jug into 4 ramekins and refrigerate for 6 hours or overnight until firm.
- To serve, release panna cotta from molds by placing ramekins in baking dish with hot water for 30 seconds and then inverting on each of 4 plates. Sprinkle shredded coconut over panna cotta, and zest with additional lime before serving.
Recipe Notes
Per serving: 335 calories; 3 g protein; 27 g total fat (25 g sat. fat); 24 g total carbohydrates (20 g sugars, 2 g fiber); 55 mg sodium
