A beautiful light, not-too-sweet, perfectly tangy dessert created by Kate Raymont our resident food expert and Scenic Rim Regional Food Ambassador.
Have fun with different shaped ramekins, cups and containers to create different shaped panna cottas and serve generously with lime caviar to finish. You won't be disappointed.
500g coconut cream
2 tablespoons sugar
10g powdered gelatine
zest of one lemon
1-2 containers of lime caviar - colour of your choosing
coconut chips, and flowers for garnish (we've used basil flowers and canola flowers in this example)
Heat half of the coconut cream in a saucepan over a low heat with the sugar, stirring until the sugar dissolves. Remove from stove to cool.
Meanwhile, dissolve the gelatine in two tablespoons of cold water. Add to warm coconut cream and stir in.
Pour into a shallow container and put into freezer to cool quickly to room temperature.
Add the lime caviar and zest to the other half of cold coconut cream.
Combing two coconut milk mixtures and pour into lightly greased ramekins or other containers.
Place in refrigerator to set for three hours.
To remove the panna cotta, place a knife down the side of the container to create an air pocket and the panna cotta should dislodge from the container.
Garnish with more lime caviar, toasted coconut chips and edible flowers of your choice.