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.
for the panna cotta
- 1 tablespoon gelatin
- 3/4 cup cream
- 3/4 cup milk
- 3/4 cup evaporated cane sugar
- 4 kaffir lime leaves (rolled and sliced into thin ribbons)
- 2 cup plain yogurt
for the puree
- 1 pint raspberries
- to taste evaporated cane sugar (I used about 3 Tbs)
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.