My Kitchen Rules: The recipe for Ash & Cassie’s coconut & kaffir lime panna cotta with lime syrup

Ash and Cassie’s recipe for coconut and kaffir lime panna cotta with lime syrup and ginger crumb

Prep time: 1 hour 15 mins + setting

Cook time: 30 mins

Serves: 4

Ingredients

Panna cotta

• 3 leaves gelatine
• 410ml coconut milk
• 250ml thickened cream
• 40g caster sugar
• 2 kaffir lime leaves, shredded
• ¼ tsp vanilla extract

Ginger crumb

• 75g dark brown sugar
• 75g rolled oats
• 50g self-raising flour
• 1 tsp ground ginger
• pinch mixed spice
• pinch salt
• 60g butter, melted
• 1 tsp freshly grated ginger

Lime syrup

• 125ml water
• ¾ cup white sugar
• 2 tablespoons fresh lime juice
• Finely grated zest of 1 lime

Method

1 To make the panna cotta, place gelatine leaves in a bowl of cold water to soften.

2 Stir coconut milk, cream, sugar, lime leaves and vanilla extract in a medium saucepan over medium heat until sugar dissolves. Remove from heat. Squeeze water out of gelatine and add to hot milk mixture. Stir until dissolved.

Strain into four ramekins or dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.

3 Preheat oven to 180C. Line an oven tray with baking paper

4 To make the ginger crumb, combine the sugar, oats, flour, ginger, mixed spice and salt in a medium bowl. Stir in the butter and fresh ginger until well combined. Spread mixture onto prepared tray in a single layer.

5 Bake for about 15 minutes or until golden and crisp. Cool on tray. Crumble into pieces.

6 To make lime syrup, stir all ingredients in a saucepan over medium heat until combined. Simmer for 5 minutes or until thickened to form a syrup. Set aside to cool. Strain. Refrigerate until cold.

7 Invert panna cotta onto serving plates. Top with ginger crumb and serve with lime syrup.