Light, silky, and infused with delicate flavours, this lemongrass and coconut panna cotta is the perfect way to end a spicy meal. The subtle citrus notes of lemongrass blend beautifully with the rich creaminess of coconut, creating a dessert that’s both refreshing and indulgent.
While there are many variations of this dish, our version is a carefully balanced recipe that brings together freshness, smooth texture, and just the right touch of sweetness. Whether served on its own or with a tropical fruit garnish, it’s a simple yet elegant finale to any meal.
This recipe was part of Experience #10, where it was served as the final course. There, you can find other dishes from the evening, along with wine pairings.
Ingredients
3 stalks lemongrass (lightly crushed and chopped)
400ml coconut cream
3 kaffir lime leaves (chopped)
2 tbsp coconut flavoured sugar syrups
3 leaves of gelatin
desiccated coconut (toasted)
Method
Step 1
Put the coconut milk, lemongrass, lime leaves, and sugar syrup into a pot and bring it to a boil. As soon as it is about to start boiling, reduce the heat to very low and leave it to infuse for another 15 to 30 minutes
Keep checking for flavour; you don't want the lemongrass flavour to be too strong. Depending on the quality or origin of ingredients, you might need to simmer for more or less time.
Step 2
Bloom the gelatine and put it into the pot.
Step 3
Using a sieve, strain the mixture into ramekins.
Step 4
Once you are ready to serve, put the bottom half of ramekin into slightly hot water and run a knife around the edges to release the panna cotta.
Top with toasted coconut.