Kaffir Lime Panna Cotta Recipe
Panna cotta, kaffir leaf, oatmeal crumble, strawberry-basil sorbet
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Ingredients
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Panna Cotta
Oatmeal Crumble
Strawberry-Basil Sorbet
Method
Panna Cotta Preparation
- 1
Bloom the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened.
- 2
Heat the Cream Mixture
In a saucepan, combine heavy cream, milk, sugar, and kaffir lime leaves. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
- 3
Add Gelatin
Remove from heat, and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and mix well.
- 4
Chill
Strain the mixture to remove the kaffir lime leaves. Pour into serving molds and refrigerate for at least 4 hours or until set.
Oatmeal Crumble Preparation
- 5
Preheat Oven
Preheat your oven to 350°F (175°C).
- 6
Mix Ingredients
In a bowl, combine rolled oats, flour, brown sugar, and salt. Melt the butter and mix it in until the mixture resembles coarse crumbs.
- 7
Bake
Spread the crumble mixture on a baking sheet and bake for about 15-20 minutes until golden brown. Let it cool.
Strawberry-Basil Sorbet Preparation
- 8
Blend Ingredients
In a blender, combine fresh strawberries, sugar, basil leaves, and lemon juice. Blend until smooth.
- 9
Freeze
Transfer the mixture to a shallow dish and freeze for about 4 hours, stirring every 30 minutes until it reaches a sorbet consistency.
Assembly
- 10
Serve
To serve, unmold the panna cotta onto a plate, sprinkle with oatmeal crumble, and top with a scoop of strawberry-basil sorbet.