Lime panna cottas

Lime panna cottas

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The ingredient of Lime panna cottas

  1. 2 cups (440g) caster sugar
  2. 1.2L thickened cream
  3. 600ml pure (thin) cream
  4. Pared rind of 1 lime
  5. 2 kaffir lime leaves
  6. 4 titanium-strength gelatine leaves*

The instruction how to make Lime panna cottas

  1. Place 1 cup (220g) of the sugar in a small pan with 1/4 cup (60ml) water. Stir over low heat to dissolve the sugar. Increase heat to medium and , without stirring, cook for 5-6 minutes until toffee-coloured, brushing down sides of the pan with a wet pastry brush to remove crystals. Divide caramel between two 22cm round cake pans (not spring-form). Leave to cool and harden while you make panna cotta.
  2. Place the creams, lime rind, kaffir lime leaves and remaining 1 cup (220g) caster sugar into a clean pan and bring to a simmer over medium heat, stirring to dissolve sugar. Remove from the heat and set aside to infuse for 10 minutes.
  3. Meanwhile, soak the gelatine in cold water for 5 minutes to soften. Squeeze out any excess water, then add gelatine to the warm cream mixture and stir to dissolve. Strain into a jug, discarding rind and leaves, then pour gently into the cake pans. Cover and chill overnight.
  4. To serve, dip the bases of each pan briefly into warm water, then invert onto serving platters. Serve slices of panna cotta with the passionfruit strawberries.

Nutritions of Lime panna cottas

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calories: https://schema.org
calories: NutritionInformation

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