Lemongrass Panna Cotta
Are you ready for a dessert that's so incredibly easy, ridiculously delicious, and will leave you wondering where it all disappeared? Well, look no further, my friends! This lemongrass panna cotta is a velvety, creamy custard with a subtle hint of lemongrass, generously topped with a heavenly mango puree. Get ready to swoon over its smooth texture and zesty lemony flavor that'll have you devouring it in no time. Trust me, this dessert is an absolute game-changer.
Ingredients
- 2 cups heavy cream
- ½ cup coconut milk
- 7 grams unflavored gelatin powder (about 2 tsp)
- 4 stalks lemongrass
- 60 grams granulated sugar (about ⅓ cup)
- 1 vanilla bean (or substitute 2 tsp vanilla extract) (split lengthwise)
- pinch of salt
- zest of a lime
- 4 mangoes (diced and pureed)
- 2 sprigs of mint
Instructions
- In a small bowl, bloom the gelatin powder in coconut milk, stirring gently. Let it sit for 5 minutes to soften.
- Take the lemongrass stalks, remove the ends, and lightly smash them with the back of a knife to release their aromatics. Cut into 1/2" pieces.
- In a saucepan, combine the heavy cream, sugar, vanilla bean seeds, and smashed lemongrass. Place the saucepan over low heat and let it simmer for about 10 minutes, allowing the flavors to infuse.
- Remove from heat and strain. Stir in the bloomed gelatin mixture and the coconut milk, making sure the gelatin is fully dissolved.
- Add lime zest to the mixture and give it a good stir. Pour the mixture into individual ramekins or serving glasses.
- Place the ramekins in the refrigerator and let the panna cotta set for a minimum of 4 hours, or preferably overnight.
- While the panna cotta is setting, peel, dice, and puree some fresh mangoes. Once the panna cotta has set, spoon the mango puree on top of each panna cotta.
- To garnish, add a few fresh mint leaves on top of each panna cotta.
- Serve and enjoy the refreshing and aromatic lemongrass panna cotta!