{"id":185,"date":"2010-03-26T07:40:00","date_gmt":"2010-03-26T07:40:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2010\/03\/26\/lime-coconut-panna-cotta\/"},"modified":"2020-07-30T11:51:54","modified_gmt":"2020-07-30T11:51:54","slug":"lime-coconut-panna-cotta","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2010\/03\/26\/lime-coconut-panna-cotta\/","title":{"rendered":"Lime Coconut Panna Cotta"},"content":{"rendered":"<p>This is a delicious dessert which is perfect served after a big Indian Feast.<br \/>\nMy guests last night said it was light and refreshing without being too rich or creamy. It can be made the day before, but is best made the morning before the evening meal.<br \/>\nIf you don&#8217;t have a Thermomix, simply make it on the stove and do a bit of stirring. When adding lime juice, stir vigorously so it doesn&#8217;t split.<br \/>\nI forgot to take a photo, so will have to make this one again for the photo opportunity&#8230;<\/p>\n<p><b>Lime Coconut Panna Cotta <\/b><br \/>\nServes 6<br \/>\n2 tsp powdered gelatine or 4 gelatine leaves<br \/>\n6 Kaffir Lime Leaves<br \/>\nthinly peeled rind of 1 lime<br \/>\n40g sugar<br \/>\n150g light evaporated milk or single cream<br \/>\n350g coconut cream (Light is fine)<br \/>\n25g of lime juice (about 1 or 2 limes)<\/p>\n<p>Soak gelatine leaves in cold water (for powdered gelatine, sponge in a little cold water). Mill sugar and then place kaffir lime leaves, lime rind, evaporated milk (or cream) and coconut cream in TM and heat to 70\u00b0 for 5 minutes, speed spoon. Leave to infuse for another 5 minutes.<br \/>\nStrain to remove leaves and rind.<br \/>\nBring to boil, approx 4 minutes at 90\u00b0 on speed 2. Squeeze out gelatine leaves and stir in for about 10 seconds on speed 3. Add lime juice and stir 5 seconds on speed 2<\/p>\n<p>Pour into greased moulds or into cocktail glasses and refrigerate.<br \/>\nTo serve, turn out of moulds and spoon generous amounts mango coulis around one side and berry coulis around the other. Use a skewer to draw strands of each sauce into the other. Add some sliced kiwi fruit for decoration.<br \/>\nFor cocktail glasses, do the same, pouring sauces each side on top of panna cotta.<\/p>\n<p>Notes:<\/p>\n<ul>\n<li>It doesn\u2019t matter what ratio of coconut cream to evaporated milk you use, as long as the amount of liquid is 500g.<\/li>\n<li>Coconut Milk can be used instead of cream.<\/li>\n<\/ul>\n<ul>\n<li>If you don\u2019t have enough coconut cream, add a little coconut essence to the mixture.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is a delicious dessert which is perfect served after a big Indian Feast. My guests last night said it was light and refreshing without being too rich or creamy. It can be made the day before, but is best made the morning before the evening meal. If you don&#8217;t have a Thermomix, simply make&#8230;<\/p>\n<p><a class=\"more-link\" href=\"http:\/\/thermogourmand.com.au\/index.php\/2010\/03\/26\/lime-coconut-panna-cotta\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[164,177],"tags":[41,8],"class_list":{"0":"post-185","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-desserts","7":"category-thermomix","8":"tag-dessert","9":"tag-thermomix","10":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-2Z","jetpack-related-posts":[{"id":77,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/07\/08\/real-jelly\/","url_meta":{"origin":185,"position":0},"title":"Real Jelly","date":"July 8, 2012","format":false,"excerpt":"\u00a0 I recently made a trifle with some of my left over Thermomix Sponge Cake. I make an English Trifle, sponge on the bottom, spread with strawberry jam, sprinkled heavily with sherry, pour warm custard over the top, then broken up set jelly on top when cold. Optional toasted slivered\u2026","rel":"","context":"In &quot;Desserts&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2012\/07\/Berry-Jelly.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":57,"url":"http:\/\/thermogourmand.com.au\/index.php\/2013\/04\/16\/thai-sweet-potato-soup\/","url_meta":{"origin":185,"position":1},"title":"Thai Sweet Potato Soup","date":"April 16, 2013","format":false,"excerpt":"The weather isn't really quite cool enough for soup yet, but I'm tired of the heat and am looking forward to winter food. Winter is the time where we use the slow cooker that teases all day with it's aromas of something delicious. Or the quick and tasty soups whipped\u2026","rel":"","context":"In &quot;Starters, Snacks &amp; Afters&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":207,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/01\/21\/seafood-laksa\/","url_meta":{"origin":185,"position":2},"title":"Seafood Laksa","date":"January 21, 2010","format":false,"excerpt":"This is a delicious hearty meal that grows and grows - I always have to put it in a larger pan.\u00a0 Normally, the noodles, cooked seafood and bok choy are placed in the bowl and the hot coconut milk stock poured over. I find this too difficult, so I make\u2026","rel":"","context":"In &quot;Mains: Vegetarian&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2010\/01\/Laksa-1.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":73,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/08\/09\/asian-salad\/","url_meta":{"origin":185,"position":3},"title":"Asian Salad","date":"August 9, 2012","format":false,"excerpt":"This is a delicious but simple salad made up with ingredients I had in the fridge. Any other vegetables could be added, such as capsicum or snow peas. Instead of pine nuts, try toasted slivered almonds. The magic of this salad is in the dressing. It's superb and can be\u2026","rel":"","context":"In &quot;Side Dishes&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2012\/08\/Asian-Salad.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":142,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/03\/06\/challenge-tuesday-week-3\/","url_meta":{"origin":185,"position":4},"title":"The Challenge &#8211; Tuesday Week 3","date":"March 6, 2011","format":false,"excerpt":"Well, week 3 already and I'm starting to delve deeper and deeper into my freezer! I did a sneaky swap with my daughter - her lamb for my pork. Recipe developed for TM31. Tonight's tea was Madras Lamb Curry: 1 tsp turmeric 750g boneless leg lamb (can use shoulder, but\u2026","rel":"","context":"In &quot;Mains: Lamb&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2538,"url":"http:\/\/thermogourmand.com.au\/index.php\/2022\/10\/28\/thermomix-playdough-by-jess\/","url_meta":{"origin":185,"position":5},"title":"Thermomix Playdough by Jess","date":"October 28, 2022","format":false,"excerpt":"My daughter Jess has been using this Playdough recipe for years. She originally made it in the TM31. It was used for many years at Playgroup and also as part of birthday packages for littlies. It's a lovely soft dough. I like to add essential oils appropriate for each colour,\u2026","rel":"","context":"In &quot;Odds 'n Ends&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2022\/10\/Playdough.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=185"}],"version-history":[{"count":2,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/185\/revisions"}],"predecessor-version":[{"id":1281,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/185\/revisions\/1281"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=185"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}