We love cooking Asian flavours and this easy to make smooth, cold and luxuriantly creamy coconut and kaffir lime panna cotta with papaya and passionfruit has squeezed the taste of Asia into it by using coconut milk, kaffir lime leaves and a refreshing lime syrup served with fresh red papaya and passionfruit.
It has the perfect panna cotta ‘wobble’ when set, with a gorgeous silky smooth texture that this easily prepared dessert epitomises. Using just 5 ingredients this classic Italian dessert with an Asian twist is made in 30 minutes (mostly hands free) and ready to eat after 4 hours in the fridge.
The perfect make ahead dessert it keeps happily refrigerated for 3 days.
Leaf gelatine is the magic ingredient for making soft panna cotta with the perfect wobble.
Check out more winning dessert recipes
click on the link for the recipe …. italian lemon almond and white chocolate cake
click on the link for the recipe ….. pear and almond crustless tart – gluten free
click on the link for the recipe…..German Apple and Pecan Crumble Cake
click on the link for the recipe ….. lemon curd and almond rolled pavlova
click on the link for the recipe ….. apple blueberry cake with crumble and almonds
What’s your favourite dessert?
We would love to hear from you in the comments below when you make this coconut and kaffir lime Panna Cotta with papaya and passionfruit.
Smooth, cold and luxuriantly creamy this panna cotta has squeezed the taste of Asia into it along with the perfect panna cotta 'wobble'.
- 6 x 5 fl oz (150 ml) dariole moulds
- 2 cups (500 ml) coconut cream - we used Ayam brand
- 1 1/2 cups whipping cream (375 ml thickened cream)
- 1/4 cup (55 g) white sugar
- 8 kaffir lime leaves very finely sliced
- 3 x 2-gram gold-strength gelatine leaves
- 1/2 cup (125ml) water
- 110 g (1/2 cup) white sugar
- 2 tablespoons fresh lime juice
- zest of 1 lime finely grated
- Fresh red papaya and passionfruit to serve
- In a saucepan combine coconut cream, cream, sugar & kaffir lime leaves and bring to a gentle simmer (not boiling)
- Remove pan from heat & set aside for 30 minutes to allow flavours to infuse.
- Return pan to heat and bring to a gentle simmer, then remove the pan from heat and strain kaffir leaves then discard leaves - set aside.
- Meanwhile, add gelatine sheets to a bowl of cold water to soften for around 3 to 4 minutes - see photos above
- Squeeze gelatine sheets till excess water is removed.
- Whisk gelatine sheets into panna cotta
- Strain mixture and pour into moulds
- Refrigerate for around 4 hours or until set
- Dip the mould into a bowl of hot water for 3 or 4 seconds and then turn onto a plate. If panna cotta is not releasing run a small sharp knife around the edge being careful not to slice into the panna cotta
- Add sugar and water to a small pan over medium heat and stir until sugar dissolves.
- Allow to cool and add zest and lime juice
- Serve with chopped red papaya and passionfruit.
- Gelatine should always be softened (bloomed) in cold water. Hot water causes the exterior of the gelatine to swell and will prevent the gelatine setting.
- Freshly sliced mango, lychees or banana would be a great alternative to serve with panna cotta.
- Kaffir lime leaves appear to be two leaves joined together - this is classed as 1 leaf. We used 8 of these double leaves
Amount Per Serving Calories 551Total Fat 25gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 7gCholesterol 78mgSodium 22mgCarbohydrates 83gFiber 1gSugar 81gProtein 2g
Nutritional information provided here is only intended as a guide.