This delicious, creamy and light coconut panna cotta flavoured with a touch of basil may sound rather unusual but the combination of the sweet coconut and tangy basil works a treat. This light dessert recipe is perfect if you’ve got guests over for dinner. It takes 40 mins altogether as well as setting time but is well worth the wait. Garnish your coconut panna cottas with grated lime zest and enjoy!
- 600ml double cream
- 165ml can coconut cream
- About 15g fresh basil leaves and stalks
- 2 dried lime leaves, optional
- 3 leaves of gelatine
- 60g caster sugar
- 1 large lime or 2 small limes, grated zest and juice
- To serve:
- Slivers of fresh lime and basil leaves, optional
- Mango coulis (see Tip)
- 6 x 120ml dariole moulds, lightly oiled
Pour the cream and coconut cream into a pan and add the basil and lime leaves, if using. Bring to the boil, then simmer for 15 mins, until reduced to about 600ml.
Put the gelatine leaves into a bowl of cold water and leave to soak for 5 mins. Squeeze them out, then add to the cream mixture along with the sugar and lime zest. Stir well until the gelatine is dissolved. Stir in the lime juice (about 7 tsps). Leave for 10 mins, then strain into a jug. Taste to see if it needs more lime.
Pour into the moulds on a tray. Chill until set for 4 hrs or overnight.
To serve your coconut pana cottas: Dip the moulds in hot water for a few seconds and gently pull the sides of each panna cotta away from the mould with your fingertips. Turn them out onto individual plates and top with slivers of lime. Spoon sauce around and scatter over a few basil leaves.
Top tip for making Coconut and basil panna cotta
To make a mango coulis, whizz a few slices of canned mango with a little of the juice and push through a sieve. Add a squeeze of lime juice.