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
Main Ingredient Dairy, Fruit
Prep Time 5minutes
Cook Time 5minutes
Total Time 4hours10minutes
for the panna cotta
¾cupevaporated cane sugar
4kaffir lime leaves(rolled and sliced into thin ribbons)
for the puree
to tasteevaporated 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.