Kaffir Lime and Yogurt Panna Cotta - a lighter and exotic variation of a classic Italian dessert.
200ml– 6 ¾ oz. natural yogurtI used Greek yogurt
200ml– 6 ¾ oz. milk
80gms– 2.7 oz. sugar
3sheets6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
5kaffir lime leavesroughly shredded
Honey to serve
Place the milk, sugar and kaffir lime leaves in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat and set aside for 30 minutes for the kaffir lime flavour to infuse.
Return the pan to low heat and bring to a gentle simmer, then remove from the heat. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Squeeze out the excess water.
Whisk the gelatine into the milk mixture until dissolved.
Whisk in the yogurt until incorporated.
Strain into a jug and discard the lime leaves.
Pour into shooter glasses and refrigerate for at least 4 hours or until set.