Prep time: 1 hour and 15 minutes plus setting time
Cook time: 30 minutes
Serves 4.
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Ingredients
Panna cotta
3 leaves gelatine
410ml coconut milk
250ml thickened cream
40g caster sugar
2 kaffir lime leaves, shredded
¼ tsp vanilla extract
Ginger crumb
75g dark brown sugar
75g rolled oats
50g self-raising flour
1 tsp ground ginger
pinch mixed spice
pinch salt
60g butter, melted
1 tsp freshly grated ginger
Lime syrup
125ml water
¾ cup white sugar
2 tablespoons fresh lime juice
Finely grated zest of 1 lime
Method
1. To make the panna cotta, place gelatine leaves in a bowl of cold water to soften.
2. Stir coconut milk, cream, sugar, lime leaves and vanilla extract in a medium saucepan over medium heat until sugar dissolves. Remove from heat. Squeeze water out of gelatine and add to hot milk mixture. Stir until dissolved. Strain into four ramekins or dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.
3. Preheat oven to 180C. Line an oven tray with baking paper.
4.To make the ginger crumb, combine the sugar, oats, flour, ginger, mixed spice and salt in a medium bowl. Stir in the butter and fresh ginger until well combined. Spread mixture onto prepared tray in a single layer.
5. Bake for about 15 minutes or until golden and crisp. Cool on tray. Crumble into pieces.
6. To make lime syrup, stir all ingredients in a saucepan over medium heat until combined. Simmer for 5 minutes or until thickened to form a syrup. Set aside to cool. Strain. Refrigerate until cold.
7. Invert panna cotta onto serving plates. Top with ginger crumb and serve with lime syrup.