Velvety smooth creamy Panna Cotta lightly fragranced with Kaffir Lime Leaves, the tang of Cumquat and the subtle but peppery pop of Ginger. Balanced with a lightly infused sugar syrup...absolutely gorgeous dessert.
Panna Cotta:
250ml fresh cream
50ml milk
50g sugar
2 teaspoons vanilla paste
4 kaffir lime leaves - torn
6 cumquats
5cm piece fresh ginger - finely sliced
2 silver grade gelatine leaves
Infused Sugar Syrup:
3/4 cup water
3/4 cup caster sugar
6 kaffir lime leaves - finely sliced
5cm pice of fresh finer - finely sliced
Peel of 1 orange - finely sliced
Panna Cotta
Place gelatine is a small bowl of cold water until soft
In a small pot over medium heat place the, fresh cream, milk, sugar and vanilla bean paste. Stir until sugar has dissolved.
Add the torn kaffir lime leaves, the cumquats and the finely sliced ginger.
Bring to the boil and remove from the heat.
Set aside for approximately 10 minutes for the flavours to infuse.
Remove the gelatine leaves from the water and squeeze out the excess water. Place the gelatine into the cream mixture and whisk until dissolved.
Using a sieve pour the Panna Cotta mixture into a jug.
Pour the Panna Cotta into individual serving dishes.
Place into the refrigerator for approximately 4 hours or preferably overnight.
Infused Sugar Syrup
Finely slice the kaffir lime leaves.
Peel and finely slice the fresh ginger.
Using a vegetable peeler, peel the skin of 1 large orange - remove any pith from the underside of the peel. Slice very finely.
Place the water and sugar into a small bowl over a medium heat.
Heat until sugar has dissolved.
Add the finely sliced kaffir lime leaves, the fresh ginger and the orange peel.
Continue to cook over a gentle heat for approximately 20 minutes until the orange peel has candied and the sugar has a syrupy consistency.
To Serve
You can choose to de-mould each Panna Cotta or serve in individual dish. Either way top with the candied orange, kaffir lime and ginger and drizzle with the syrup.
Enjoy!!
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