Save this simple recipe for my sweet take on a panna cotta …
I love panna cotta and used to make vats of it at the last restaurant I worked in. I’ve always loosely followed the River Café, London recipe, but over time I’ve made it my own. I often fold in thick yoghurt instead of whipped cream, as Ruth Rogers suggests, because it makes it lighter. This version, with toasted coconut, raspberries and lime, is one of my favourites. But if you’re looking for a more classic flavour, use vanilla and lemon instead. @kittycoles
Ingredients
For the panna cotta
• 100g desiccated coconut
• 500ml double cream
• Zest of 1 lime, peeled into strips
• 1 1/2 gelatine leaves
• 75ml whole milk
• 50g icing sugar
• 150g thick Greek yoghurt or 150ml double cream, lightly whipped
To serve
• 35g of the toasted desiccated coconut
• 250g raspberries
• Juice of 1/2 lime
• 2 tsp caster sugar
Method
1. Toast all the desiccated coconut in a dry pan over medium heat until lightly golden, stirring often.
2. Add 30g of toasted coconut and lime zest to a saucepan with the double cream. Bring to a boil, then immediately reduce the heat and simmer gently until the volume reduces by about a third.
3. Meanwhile, soak the gelatine leaves in cold water for around 10–15 minutes until softened.
4. Gently heat the milk until just below boiling, then turn off the heat and stir in the drained gelatine until fully dissolved.
5. Add the milk and gelatine mixture into the reduced coconut cream mixture, then strain the whole mixture into a clean bowl. Let it cool to room temperature.
6. Sift the icing sugar into the yoghurt, then fold it into the cooled mixture.
7. Pour the mixture into 6 moulds and place in the fridge for at least 2 hours until they are set.
8. Just before serving, mix the raspberries with lime juice and caster sugar. Let them macerate for 15–60 minutes.
9. To take the panna cottas out of the moulds, briefly dip each mould into hot water and invert onto dessert plates.
10. Spoon over the macerated raspberries and finish with a sprinkle of toasted coconut.