Our State On A Plate - Tahitian Lime and Vanilla Panna Cotta

Brendan shows us why you don’t need a lot of ingredients to make a delightful, tangy dessert.

RECIPE

Tahitian Lime and Vanilla Panna Cotta



Ingredients

Panna Cotta

● 375ml full cream milk  
● 3 tsp powdered gelatine
● ⅓ cup caster sugar
● 375ml thickened cream
● 1 tsp vanilla bean paste
● Pinch of salt
● Canola or veg oil spray



Tahitian Lime syrup

● Zest of half a Tahitian Lime
● 180ml Tahitian Lime juice  
● 60ml water  
● ¼ cup caster sugar
● 1 tsp powdered gelatine



Method

Panna Cotta

1. Spray dariole moulds with some oil and wipe with a paper towel so it is just lightly oiled.
2. Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes.
3. Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
4. Add the sugar and stir again until dissolved, 1 – 2 minutes. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
5. Remove from saucepan and pour in cream, vanilla and salt. Mix well.
6. Place immediately in the fridge and allow to set for at least 4 hours (or they can be made a day ahead).




Tahitian Lime Syrup

1. Place the zest, juice, water and sugar in a saucepan and simmer, stirring until all the sugar is dissolved.
2. Turn the heat off and stir in the gelatine until dissolved.
3. Leave it to cool down and it should become nice and thick and syrupy.

To Serve

1. To unmould, fill a dish with warm water just an inch or so, then sit the moulds into the warm water for 10-20 seconds.
2. Place your serving dish on top of the Panna Cotta mould and flip it over.
3. Give the Panna Cotta a gentle shake.