Coconut panna cotta with lemongrass

Based on 4 ratings
rakaete

rakaete

“This recipe is the perfect sweet finish for an Asian menu and a dream come true for panna cotta lovers. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
270
min.
Resting

Ingredients

Servings:-4+
400 ml coconut milk (min. 65 % coconut)
2 stalks lemongrass
lime
2 tbsp sugar
2 tbsp coconut liqueur
3 sheets gelatin
mango
Metric
Imperial

Utensils

  • fine sieve
  • pot
  • cooking spoon
  • cutting board
  • knife
  • 4 ramekins
  • small bowl
  • immersion blender

Nutrition per serving

Cal
263
Protein
3 g
Fat
17 g
Carb
23 g
  • Step 1/4

    • 2 stalks lemongrass
    • lime
    • 400 ml coconut milk
    • 2 tbsp sugar
    • 1 tbsp coconut liqueur
    • fine sieve
    • pot
    • cooking spoon
    • cutting board
    • knife

    Crush the lemongrass stalks with the back of a knife, then cut them into small pieces. Slice lime. Add coconut milk, lemongrass, sliced lime, sugar, and coconut liqueur to a pot and bring to a boil. Let simmer for approx. 5 min., then remove from heat and let rest for approx. 30 min. Afterwards, strain the mixture through a fine sieve, let it drain, but don’t press it through the sieve!

  • Step 2/4

    • 3 sheets gelatin
    • 4 ramekins
    • small bowl

    Add gelatin to a bowl and let it soak in water for approx. 5 min. Heat coconut mixture over medium-low heat. Press out gelatin sheets, add to the pot and heat while stirring until the gelatin is completely dissolved. Fill mixture into cold ramekins and refrigerate for approx 4 hrs.

  • Step 3/4

    • mango
    • immersion blender
    • pot
    • cutting board
    • knife

    Peel and finely dice mango. Set aside some diced mango for serving, add the rest of the mango to a pot and blend, using an immersion blender, until smooth. Set the pot over medium-low heat to warm the mango sauce through.

  • Step 4/4

    To serve, spread some mango puree on a plate, then place panna cotta on top, and garnish with remaining diced mango. Enjoy!