Name: Lime and Ginger Pannacotta with Fresh Lychees
Prep time: 5 min
Cook time: 10 min
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

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

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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.

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.

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.