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home > recipes > dessert > panna cotta with kaffir lime sauce
1/3 cup milk 1 envelope ( 7 gram ) unflavored gelatin 2 cups heavy cream 1/2 cup (vanilla ) yoghurt or sour cream 1/2 cup white granulated sugar dash salt 1 tsp vanilla Kaffir Lime syrup 2 cups water 2 cups white granulated sugar 12 kaffir fresh lime leaves Panna cotta is an eggless cooked cream which originated from the Piedmont area of Italy. No more difficult to prepare than basic gelatin recipes, this easy dessert has a soft, creamy , custard like texture. Recipes vary and many are made with heavy cream and additions of other dairy products such as sour cream, buttermilk, mascarpone cheese as well as goat cheese. Lavender, coconut , wine and citrus may also flavor the cream dessert. A sweet sauce or fresh fruit and berries usually accompanies a simple panna cotta but a top quality thick balsamic vinegar is also outstanding with panna cotta. Soften the gelatin in the milk and set aside, Combine cream, yoghurt or sour cream along with sugar and salt and constantly stir to dissolve sugar and bring to a full boil. Add the gelatin mixture and reduce heat to a gentle bubble and stir constantly a minute or two to dissolve the gelatin mixture. Remove from heat, stir in vanilla. Ladle mixture into 4 to 6 individual molds or one larger mold. Let cool at room temperature, then cover with plastic wrap ( don't let the wrap touch the top of dessert ) refrigerate and chill at least 6 hours or best overnight. Make Kaffir lime syrup and cool. In a heavy duty sauce pot add 2 cups cold water, 2 cups sugar and 12 fresh kaffir lime leaves. Over medium heat bring mixture to a boil and cook and stir constantly until mixture is reduced almost in half and becomes syrupy and coats the back of a spoon. Remove from heat and cool completely. Leave leaves in syrup. The syrup has pale green hue with wonderful lime background and won't over power the taste of the panna cotta. Carefully remove panna cotta by dipping bottom of mold briefly in another pan of hot water just to loosen it or wrap panna mold carefully briefly in a hot towel to loosen it. Invert onto a pretty serving dish. Spoon lime syrup around dessert ( or drizzle some sauce over top ) and garnish with fresh or cooked lime leaves made with the sauce, If desired, one may garnish instead with items such as sweet fruit sauces, chocolate sauce, fresh fruit especially berries or simply with a thick top quality balsamic vinegar and a fresh mint leaf for garnish Yield 4 to 6 servings Dessert will last a few days covered in the refrigerator, if any is left !

Panna Cotta with Kaffir Lime Sauce


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(posted October 28, 2007)

1/3 cup
milk
1 envelope ( 7 gram ) unflavored
gelatin
2 cups
heavy cream
1/2 cup (
vanilla ) yoghurt or
sour cream
1/2 cup white
granulated
sugar
dash salt
1 tsp
vanilla

Kaffir
Lime syrup
2 cups water
2 cups white
granulated
sugar
12 kaffir fresh
lime leaves

Panna cotta is an eggless cooked cream which originated from the Piedmont area of Italy. No more difficult to prepare than basic gelatin recipes, this easy dessert has a soft, creamy , custard like texture. Recipes vary and many are made with
heavy cream and additions of other dairy products such as
sour cream, buttermilk, mascarpone cheese as well as goat cheese. Lavender, coconut , wine and citrus may also flavor the cream dessert. A sweet sauce or fresh fruit and berries usually accompanies a simple panna cotta but a top quality thick balsamic vinegar is also outstanding with panna cotta.

Soften the gelatin in the milk and set aside, Combine cream, yoghurt or
sour cream along with sugar and salt and constantly stir to dissolve sugar and bring to a full boil. Add the gelatin mixture and reduce heat to a gentle bubble and stir constantly a minute or two to dissolve the gelatin mixture. Remove from heat, stir in vanilla. Ladle mixture into 4 to 6 individual molds or one larger mold. Let cool at room temperature, then cover with plastic wrap ( don't let the wrap touch the top of dessert ) refrigerate and chill at least 6 hours or best overnight.

Make
Kaffir
lime syrup and cool. In a heavy duty sauce pot add 2 cups cold water, 2 cups sugar and 12 fresh kaffir lime leaves. Over medium heat bring mixture to a boil and cook and stir constantly until mixture is reduced almost in half and becomes syrupy and coats the back of a spoon. Remove from heat and cool completely. Leave leaves in syrup. The syrup has pale green hue with wonderful lime background and won't over power the taste of the panna cotta.

Carefully remove
panna cotta by dipping bottom of mold briefly in another pan of hot water just to loosen it or wrap panna mold carefully briefly in a hot towel to loosen it. Invert onto a pretty serving dish. Spoon lime syrup around dessert ( or drizzle some sauce over top ) and garnish with fresh or cooked lime leaves made with the sauce,

If desired, one may
garnish instead with items such as sweet fruit sauces, chocolate sauce, fresh fruit especially berries or simply with a thick top quality balsamic
vinegar and a fresh mint leaf for garnish

Yield 4 to 6 servings
Dessert will last a few days covered in the refrigerator, if any is left !


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