Lime and Ginger Pannacotta with Fresh Lychees

Prep: 5 minutes, plus cooling time

Cook: 10 minutes

Serves: 6

Difficulty:

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This easy recipe is a great way to learn how to make Pannacotta. Seasonal lychees are a real treat too.

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Lime and Ginger Pannacotta with Fresh Lychees

Ingredients:

3/4 cup Australian thickened cream

1/3 cup castor sugar

2 kaffir lime leaves, bruised

2 teaspoon grated ginger

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.

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