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Passionfruit and Lime Pannacotta
MAKES 20
PREPARATION 30 minutes
COOKING TIME None required
INGREDIENTS
2 x 400 ml cans light coconut milk
600ml cream
1/2 cup caster sugar
Grated rind 2 limes
2 tablespoons hot water
1 tablespoon powdered gelatine
170 ml can John West Passionfruit
20 small disposable wine cups
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.
TIP
Sprinkle with toasted flaked or shredded coconut just before serving.
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