Our Recipes / Fresh Made Easy /  Lemongrass & Lime Leaf Panna Cotta

Lemongrass & Lime Leaf Panna Cotta

A crunchy twist on a classic Caesar. Charred baby cos hearts meet a bright, herby dressing with mint, parsley, capers and a pop of lemon. Perfect as a hero salad or a summer BBQ side.

Shopping List

2 stalks Windy Hills Lemongrass, bruised and chopped

  • 3–4 Windy Hills Lime Leaves, torn or lightly crushed

Pantry CHECK

400ml pouring cream

150ml full-cream milk

70g caster sugar

2 tsp powdered gelatine

Zest of 1 lime (optional)

Handful of Lychee

Packet of Ginger Biscuits

METHOD

  1. Infuse: In a saucepan, combine cream, milk, sugar, lemongrass, lime leaves, and optional lime zest. Heat gently until steaming (don’t boil). Turn off the heat and let infuse for 20–30 minutes.

  2. Strain & Warm: Strain the mixture into a clean saucepan to remove herbs. Warm gently again (don’t boil).

  3. Gelatine: In a small bowl, sprinkle gelatine over 2 tbsp cold water. Let bloom for 5 mins, then stir into warm cream mixture until dissolved completely.

  4. Set: Pour into ramekins or moulds. Cool slightly, then refrigerate for at least 4 hours, or until set.

  5. Serve: Turn out onto plates or serve in glasses. Garnish with a touch of lime zest, fresh Lychee and crumbled ginger biscuit.

TOP TIP

Add the Chinese broccoli stems to the pan first, then the leaves, so everything cooks evenly while keeping the stems crisp and the leaves tender.

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