Lime panna cotta

It’s back again: the panna cotta! I’ve made it before for my edible garden with honey and Oreo’s and wrote this about panna cotta:

I really think panna cotta is the best dessert ever invented. It can actually not fail, ideal if you’re with a lot of people, perfect to prepare in advance and you can give it another taste/ twist each time; what more could you want? Panna cotta means cooked cream, and that’s all it is: you cook cream (with seasonings), add gelatine and let the dessert set in the fridge for at least 4 hours. Simple as that!

So what did I put on the menu when I was asked to cook for a bachelorette party at a beautiful location in the east of the country? Exactly, panna cotta! The theme of the evening was colourful and fresh summer flavours, so this time I added lime to the basic panna cotta recipe. To match the slightly sour lime I tried the mango soup that I made before, which proved a great combination. You see: in the kitchen you don’t always have to reinvent the wheel ;-).

Instead of serving the panna cotta safely in a glass, this time I chose to use a mould; I used a mini cupcake one. During testing they came out perfectly; unfortunately for my panna cotta it was a bloody hot day during the bachelorette dinner and the panna cotta were too soft to easily press them out of the mould… I ended up taking them out with a spoon; fortunately the taste was still how I wanted it 😉

Lime panna cotta with mango- and coconut crème

Serves 4

Ingredients

• 250 ml cream
• 250g Greek yoghurt
• 3 sheets gelatine
• Zest and juice of 1 (organic) lime
• 50g flaked almonds
• Few sprigs of mint
• Pink peppercorns

For the mango soup

• 1 ripe mango, in pieces
• 25 gr santen (concentrated coconut cream, available in most supermarkets)
• 200 ml coconut milk
• 1 scoop stem ginger and 2 tablespoons of the syrup

instructions

1. Pour the cream into a saucepan and place over low heat
2. Add the lime zest to the saucepan and simmer gently (!) for 15 min
3. In the meantime add the gelatine to cold water
4. After 15 minutes remove the pan from the heat, squeeze the gelatine well and stir into the cream until the gelatine is dissolved
5. Add the lime juice and yogurt to the pan and stir again
6. Pour the panna cotta into moulds
7. Cover the mould with a piece of cling film
8. Place the panna cotta in the refrigerator for at least 4 hours to set

For the mango soup

1. For the “soup” heat the santen together with the coconut milk until the santen is resolved, do not boil
2. Transfer to a blender (or if using a hand blender like I did: a high cup) and add the mango, stem ginger and ginger syrup
3. Mix well until you have a smooth soup, cover, place in the refrigerator to cool very well

Serve

1. Toast the almonds in a dry pan until golden brown and let cool
2. Pour some of the mango coconut soup into soup plates or bowls
3. Take the panna cotta from the refrigerator and remove the cling film. Break the seal by carefully placing the bottom of the mould into hot water. Turn onto a plate and shake to release.
4. Put 2-3 panna cotta on top of each plate with mango soup
5. Sprinkle with the almonds, the pink peppercorns and some fine mint leaves

Do you have a delicious panna cotta variety to share with me? Please leave a message below!

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