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Lime, Ginger and Yoghurt Pannacotta with Lychees

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Ingredients

3/4 cup thickened cream
1/3 cup caster sugar
2 kaffir lime leaves, bruised
2 teaspoons freshly grated ginger
2 1/2 teaspoons gelatine, dissolved in
2 tablespoons boiling water
1 1/2 cups RIVERINA FRESH NATURAL YOGHURT
Fresh or canned lychees, for serving

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Method untested

Serving Size: Serves 8

1. Stir half the cream, sugar, lime leaves and ginger in a saucepan over low heat until dissolved, strain. Stir in gelatine mix and cool for 5 minutes.
2. Combine cream mixture with yoghurt. Beat remaining cream to soft peaks, fold into half the yoghurt, then fold into remaining yoghurt.
3. Divide between 6 x 125ml lightly oiled dariole moulds, refrigerate until set. Invert and serve with fresh lychees.


Notes: To release pannacotta from mould, dip in hot water for 5 seconds, turn upside down and use your finger to gently pull the pannacotta away from the edge of the mould to release the vacuum.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Chef: Riverina Fresh

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