Fresh pineapple salsa is a refreshing accompaniment to the creamy panna cotta.
Ingredients
- Vegetable oil, to grease
- 3 gelatine leaves
- 1 x 400ml can coconut milk
- 250ml (1 cup) thin cream
- 45g (1/4 cup) finely chopped palm sugar
- 6 kaffir lime leaves, crushed
- 1 stem lemon grass, pale section only, coarsely chopped
Pineapple salsa
- 1/2 fresh pineapple, peeled, cored, finely chopped
- 45g (1/4 cup) finely chopped palm sugar
- 60ml (1/4 cup) water
- 1 vanilla bean, split
Method
- Step 1Brush four 200ml capacity metal dariole moulds with oil to lightly grease.
- Step 2Place the gelatine leaves in a bowl of cold water and set aside for 5 minutes to soften. Combine the coconut milk, cream, sugar, lime leaves and lemon grass in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Remove from heat. Remove the gelatine from the water and add to the coconut-milk mixture. Gently stir until gelatine dissolves. Set aside for 1 hour to develop the flavours.
- Step 3Meanwhile, to make the pineapple salsa, combine the pineapple, palm sugar, water and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge.
- Step 4Strain the coconut-milk mixture evenly among the prepared moulds. Cover with plastic wrap and place in the fridge for 4 hours to set.
- Step 5Turn the panna cottas onto serving plates. Top with pineapple salsa and serve immediately.
- High protein
- Low sodium
- Lower gi
Nutrition
2061 kj
Energy
39g
Fat Total
29g
Saturated Fat
1g
Fibre
7g
Protein
64mg
Cholesterol
61.4mg
Sodium
30g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Note: If gelatine leaves are unavailable, you can use 1 1/2 tsp powdered gelatine dissolved in 2 tbs warm water instead.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
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