This dish was used as part of a 1 night “restaurant” held out of our apartment as part of the Foodbuzz 24,24,24 launch event.
This is similar to the honey yogurt panna cotta I made a few weeks ago, but I swapped the honey out for sugar and the cream was infused with flavour from Kaffir Lime leaves.
Kaffir lime and raspberry as a combo was something that came to me in one of those “aha!” moments that one sometimes gets about food. Cooking fruit changes its flavour, so I always like to use raw purees of fruit whenever possible. In this case I used a pint of raspberries with a bit of sugar to balance out the creamy yogurt-based panna cotta.
The milk, cream and yogurt came from Evans’ Farmhouse in Norwich, NY by way of Saxelby Cheesemongers.
Ingredients
for the panna cotta
for the puree
Steps
Bloom the gelatin by adding 1/4 water to a bowl and sprinkling the gelatin on top.
- Heat cream, milk, sugar, and lime leaves until hot but not boiling. Add the bloomed gelatin and stir until the gelatin is completely dissolved.
- Take it off the heat and allow to cool for 10-15 minutes. Add the yogurt and whisk to combine.
- Pour the mixture through a fine mesh sieve into 4-6 small glasses and refrigerate for 4 hours.
- For the puree, just add the raspberries to a blender and blitz with some sugar until smooth and frothy. Depending on how sweet your raspberries were to begin with, adjust the amount of sugar.
- Serve by pouring a few spoonfuls of puree over the panna cotta.