2 1/2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
1 1/2 cups Australian natural yoghurt
Fresh or canned lychees
Method
Combine half the cream, sugar, kaffir lime leaves and ginger in a saucepan and stir over low heat until dissolved. Remove from heat and strain. Stir in gelatine mixture and cool for 5 minutes.
Combine cream mixture with yoghurt. Beat remaining cream until soft peaks form and gently fold through half the yoghurt mixture then combine with remaining yoghurt mixture.
Divide mixture evenly between 6 x 125ml lightly oiled dariole moulds. Cover with plastic wrap and refrigerate until set. Invert and serve with fresh lychees.
Tips & Hints
To release pannacotta easily from dariole mould, place mould in a bath of hot water for 4 seconds.
