Lime Pannacotta With Tropical Fruit Skewers And Passionfruit Sauce

By Valli Little

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Celebrate the best of summer fruit this Christmas with lime panna cotta and tropical fruit skewers.

All you have to do is throw all your ingredients of Lime Pannacotta With Tropical Fruit Skewers And Passionfruit Sauce

  1. 400ml pure (thin) cream
  2. 200ml milk
  3. 1/4 cup (55g) caster sugar
  4. 2 kaffir lime leaves (see note)
  5. Grated zest of 1 lime
  6. 175g light palm sugar, grated (see note)
  7. 3 gold-strength gelatine leaves (see note)
  8. 6 passionfruit
  9. 12 small pineapple leaves
  10. 1/2 cup mango, cubed
  11. 1/2 cup pineapple, cubed
  12. 1/2 cup papaya, cubed
  13. 1/2 cup (45g) desiccated coconut, toasted for 2-3 minutes in a 170C oven (be careful as it burns quickly)

The instruction how to make Lime Pannacotta With Tropical Fruit Skewers And Passionfruit Sauce

  1. Place the cream and milk in a saucepan with the caster sugar, lime leaves, lime zest and 75g of the palm sugar. Bring to the boil over medium-high heat, then set aside for 30 minutes to infuse.
  2. Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Reheat the cream mixture slightly over low heat. Squeeze out the gelatine to remove excess liquid, then add leaves to the warm cream mixture, stirring to dissolve the gelatine. Strain into a jug, discard solids, then pour into six 1/3 cup (80ml) dariole moulds. Chill for at least 4 hours or overnight.
  3. Place the remaining 100g of palm sugar in a saucepan with 1/3 cup (80ml) cold water. Cook, stirring, until the sugar dissolves. Simmer for 2 minutes, allow to cool slightly, then add the passionfruit pulp, stirring to combine. Chill until ready to serve.
  4. When ready to serve, thread a small pineapple leaf onto 12 short skewers, followed by alternating pieces of mango, pineapple and papaya.
  5. Unmould the pannacottas by dipping the dariole moulds briefly in warm water, place on a serving plate and drizzle with passionfruit syrup. Serve each pannacotta with 2 fruit skewers and a small bowl of toasted coconut to sprinkle.

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