Simple Coconut Lime Panna Cotta
This year has been a great season for citrus, and we currently have more limes than we can eat (or drink, for that matter – thinking of the weekend looming and Margaritas on the horizon). We do grate the zest and freeze the juice in cubes for later, but it’s great to actually use these limes while they’re fresh.
With this in mind, I sourced a Panna Cotta recipe online and have adapted it to incorporate this zingy fruit. And for those who need to know, the dessert is Vegan and Gluten-free and it’s a very acceptable 170 calories per serving. Not bad for a dessert!
What you’ll need…
- 400 ml can of coconut cream
- 1 x sachet of Queen Jel-it-in
- 3 tablespoons of genuine maple syrup (or your sweetener of choice)
- 2 teaspoons grated lime zest and 3 tablespoons fresh lime juice (about 1 lime’s worth)
- 1 bay leaf (I love the flavour of bay in a creamy dessert)
- Heavy-bottom saucepan
- Rubber or silicone spatula
- Measuring spoons,
- Fine grater
- 4 small ramekins or jelly moulds (if you wish to turn the panna cottas out, grease them lightly with a plain-tasting oil, e.g., sunflower).
How to make them…
Pour the coconut cream into a saucepan and sprinkle the Jel-it-in on top. Stir until the powder is completely dissolved, then add the bay leaf, the maple syrup, and the lime (zest and juice). Gently bring to the boil, stirring occasionally. Allow it to boil for a minute or two, then remove from the heat and allow to cool a little.
Remove the bay leaf. Pour into the four ramekins and let them cool a little more, then cover and refrigerate. I tend to leave them out of the fridge until they are quite cold, so that when I cover them, they don’t steam up inside and cause condensation on the top of the desserts, but it’s no biggie, either way.
You can serve the Panna Cotta garnished with a slice of lime – very tangy! or with whatever you like, really – chopped nuts, sliced fruit, whatever is around.
Original recipe sourced from: http://www.onegreenplanet.org/vegan-recipe/coconut-panna-cotta/