Lemongrass and Lime Pannacotta

We made this dessert to use for our chocolate class as a filling for a chocolate basket. Based on the basic Pannacotta recipe this variation is light and fresh leaving behind the faint taste of lemongrass and lime.

Ingredients

• 750 ml cream
• 250 ml milk
• 100 gm castor sugar
• 6 leaves gelatine=10gms or 2 1/2 teaspoons
• 2 stalks lemon grass
• zest of one lime

Method

• grind lemon grass and zest in mortar and pestle
• soak gelatine leaves in water
• scald milk and cream, add sugar and dissolve
• add lemongrass and lime zest and let steep for a few minutes
• strain to remove lemongrass and zest
• return milk and cream to stove
• squeeze water out of gelatine
• add gelatine to milk mixture and dissolve
• pour mixture in prepared moulds
• refrigerate and set

Served with chocolate decorations and mango sauce