I love a great panna cotta, and I don’t mind saying: this is a great panna cotta. I originally got this idea from a wonderful restaurant in Bali called Sardine, which I frequent whenever I visit the country. Usually on the way from the airport, before even checking in to wherever we are booked. I feel the stress of getting ready to fly drain from me as I breathe in the fragranced slightly damp air and over look the rice paddy, or sunflower field depending on the time of year. It is remarkably refreshing.
Sardine has amazing desserts, and this is my version of something I ate there many years ago. This is not strictly Thai of course, but is evocative of those delicate fragrant Thai flavours we know and love. With a kick in the palate!
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- 120 Gram milk
- 2-3 kaffir lime leaves
- 300 Gram cream
- 150 Gram Chocolate white, in pieces BUY
- Few drops doTERRA Lime oil (optional) BUY
- 2 limes, zest only
- 2 gelatin leaves and cold water to soak
Place milk, leaves and cream into Thermomix bowl, and cook 8 min/80°C/speed 3. Allow mixture to cool to tepid within the bowl. Remove lime leaves.
Add white chocolate and lime oil or lime zest and cook 4 min/80°C/speed 3. Meanwhile, soak the gelatin leaves in cold water for 5 minutes. Squeeze out excess moisture.
Add gelatin to Thermomix bowl, and mix 20 sec/speed 5 until dissolved.
Divide between 6 serving moulds. Cover and chill for at least 12 hours before serving topped with the Mango Mint Salsa.
Mango Mint Salsa: Dice a mango (or 2) and toss with some shredded fresh mint leaves, the juice of 1 lime and 1 tsp of caster sugar. Allow to marinate for around 20 minutes before use.