Lemongrass Panna Cotta
(1 reviews)
Prep time:
15 min
Cook time:
15 min

A delicious, light and refreshing dessert that leaves everyone wanting more.  An excellent dessert following a heavy or spicy meal.  Picture shown is with Kiwi and Mint sauce.

J. Wright (adapted from roti n rice)
Ingredients - Panna Cotta
2 lemongrass
3 cups half and half cream
3 tsp gelatin
6 tbsp sugar
1 1/2 whipping cream
Ingredients - Kiwi & Mint Sauce
6 Kiwi, peeled
6 sprigs mint leaves
2 tbsp sugar

Panna Cotta:

  • Cut lemongrass and crush lemongrass to allow flavors to absorb into cream
  • Using a saucepan pour in half and half cream and lemongrass
  • Add gelatin and allow to sit for a few minutes so that the lemongrass and gelatin soften
  • Add sugar and gently heat (medium) until sugar and gelatin are dissolved
  • Remove from heat and set aside for 10 minutes
  • Strain mixture using a sieve to remove the lemongrass and undissolved gelatin
  • Using eight small bowls lightly oil (best to spray) them with canola or vegetable oil
  • Pour lemongrass mixture into individual bowls and allow to set overnight
  • To serve panna cotta place small bowls of panna cotta in a pan of warm/hot water for a few seconds
  • Gently run a knife around the edge
  • Flip bowl onto serving plate to allow panna cotta to drop from bowls and gently remove bowl
  • Spoon kiwi & mint sauce onto panna cotta and garnish with slices of kiwi and mint
  • Enjoy!

Kiwi & Mint Sauce:

  • Using a blender, blend kiwi, mint leaves and sugar until smooth
  • Chill until ready to serve
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