recipes
Passionfruit and Lime Panna Cotta
serves 20
30 min prep
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ingredients
| 2 x 400 ml cans light coconut milk 600ml cream ½ cup caster sugar Grated rind 2 limes 2 tablespoons hot water 1 tablespoon powdered gelatine 170g can John West Passionfruit Pulp in Syrup 20 small disposable wine cups |
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instructions
step 1
Place coconut milk, cream and sugar in a saucepan. Place hot water into a small bowl, sprinkle with gelatine and stir to dissolve. Stir dissolved gelatine into coconut milk mixture and heat until almost boiling. (Do Not Boil).
step 2
Remove from heat and allow to cool. Pour into a jug, add lime rind and allow to semi set in refrigerator to a consistency of thickened cream, stirring mixture occasionally.
step 3
Pour 2 tablespoons of coconut mixture into cups. Drizzle with 1½ teaspoons of John West Passionfruit and cover with 2 tablespoons of coconut mixture. Cover and refrigerate overnight.
recipe tip
Sprinkle with toasted, flaked or shredded coconut just before serving.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 692kJ (165Cal) | 792kJ (189Cal) |
| Protein | 1.6g | 1.8g |
| Fat - Total | 13.5g | 15.4g |
| - Saturated | 9.0g | 10.2g |
| Carbohydrate | 12.0g | 13.7g |
| - Sugars | 9.2g | 10.5g |
| Dietary Fibre | 0.3g | 0.3g |
| Sodium | 22mg | 25mg |
| Potassium | 42mg | 49mg |
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Passionfruit and Lime Panna Cotta
Passionfruit and Lime Panna Cotta
ingredients
2 x 400 ml cans light coconut milk
600ml cream
½ cup caster sugar
Grated rind 2 limes
2 tablespoons hot water
1 tablespoon powdered gelatine
170g can John West Passionfruit Pulp in Syrup
20 small disposable wine cups
instructions
step 1
Place coconut milk, cream and sugar in a saucepan. Place hot water into a small bowl, sprinkle with gelatine and stir to dissolve. Stir dissolved gelatine into coconut milk mixture and heat until almost boiling. (Do Not Boil).
step 2
Remove from heat and allow to cool. Pour into a jug, add lime rind and allow to semi set in refrigerator to a consistency of thickened cream, stirring mixture occasionally.
step 3
Pour 2 tablespoons of coconut mixture into cups. Drizzle with 1½ teaspoons of John West Passionfruit and cover with 2 tablespoons of coconut mixture. Cover and refrigerate overnight.
serves 20 30 min prep recipe tip
Sprinkle with toasted, flaked or shredded coconut just before serving.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au