I posted the recipe of coconut Panna cotta some days back. Since I am a huge fan of Thai food, I decided to use the famous coconut and lemon grass pair to make my Panna Cotta. The basic recipe is same as my coconut Panna Cotta, there are a few changes. Posting the modified recipe below.
Give it a try! It’s delicious!
Recipe –
Coconut Milk – 600 ml
Cream – 600 ml
Lemon Grass – 25 g
Grated coconut – 50 g
Sugar – 150 g
Honey – 50 ml
Gelatin leaves – 6
OR
Gelatin powder – 2 tsp
OR
Agar Powder (For vegetarians) – 2 tsp
Instructions –
Churn the lemon grass leaves in the mixer with small amount of coconut milk to improve the extraction. Strain the mixture and keep it aside. Do not add water.
Boil the cream, lemon grass mixture, coconut milk, and sugar together stirring occasionally. Add grated coconut to it.
Put gelatin leaves in cold water for softening.
If you are using gelatin powder/agar powder, add small amount of water and melt it on heat. Stir constantly when you are melting the powder otherwise it will burn. When it melts and becomes liquid it’s done.
Add the softened leaves/molten powder to the cream mixture.
Add honey and mix it properly.
Pour into the glasses and keep it in the refrigerator for 4 hours for setting.
Garnish with dessicated coconut, lemon zest and fresh basil leaf!
Enjoy your Panna Cotta!
The Bake Box 