Name: Lime and coconut panna cotta
Prep time: 200 min
Cook time: 20 min
Total time: 220 min
Yield: 1
Ingredients: 600ml thickened cream; 250.00 ml basil leaves; 2 makrut lime leaves, finely shredded; 75g caster sugar; 400ml can coconut cream; 3 gold-strength gelatine leaves (see notes); 1/2 red papaya, chopped; Juice of 1/2 lime; 12.00 gm black sesame seeds

Lime and coconut panna cotta

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Prep Time:
200 minutes

Cook Time:
20 minutes

Total Time:
220 minutes

Garnish lime coconut panna cotta with fresh papaya and sesame seeds.

Ingredients:

600ml thickened cream
250.00 ml basil leaves
2 makrut lime leaves, finely shredded
75g caster sugar
400ml can coconut cream
3 gold-strength gelatine leaves (see notes)
1/2 red papaya, chopped
Juice of 1/2 lime
12.00 gm black sesame seeds

Instructions:

In a saucepan over medium heat, combine cream, basil, makrut lime leaves, sugar, and 1 cup (250ml) coconut cream. Heat until just below boiling, then remove from heat and let it sit for 15 minutes to infuse flavors.
After straining the luscious cream mixture to discard any solids, gently warm it up again in the pan over low heat. Once perfectly heated, elegantly remove it from the heat source.
Soak gelatine leaves in cold water for 5 minutes until softened. Squeeze out excess water and stir into the cream until melted and mixed well. Portion the mixture into six 200ml bowls or cups, then refrigerate for 3-4 hours until set.
Mix the papaya with the lime juice. Pour the remaining 150ml coconut cream over the panna cottas, garnish with papaya and sesame seeds, then serve.

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