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
-
1
tablespoon
gelatin
-
3/4
cup
cream
-
3/4
cup
milk
-
3/4
cup
sugar
-
4
kaffir lime leaves (rolled and sliced into thin ribbons)
-
2
cup
plain yogurt
for the puree
-
1
pint
raspberries
-
to taste
sugar (I used about 3 Tbs)
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.
this sounds incredible, but i don’t think i’ve ever come upon karrif lime leaves…
love your photos!!!
this sounds incredible, but i don’t think i’ve ever come upon karrif lime leaves…
love your photos!!!
That’s a great combination Marc. Creamy yet refreshing.
That's a great combination Marc. Creamy yet refreshing.