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Lemongrass and Lime panna cotta with ginger shortbread Recipe

Ingredients for people

    For the biscuit(s)
  • Plain flour : 140 g
  • Icing sugar : 40 g
  • Unsalted butter : 125 g
  • Vanilla pod(s) : 1 whole
  • Ground ginger : 1 Tsp

  • For the cream
  • Lime(s) : 2 whole
  • Stick(s) of lemongrass : 2 whole
  • Double cream : 300 ml
  • Semi-skimmed milk : 300 ml
  • Caster sugar : 100 g
  • Gelatine leave(s) 2g : 4 whole
  • 1For the ginger shortbread

    Preheat the oven to 180'C.
    Dice the butter. Split the vanilla pods in half and scrape out the seeds.
    Place all of the ingredients in a food processor and pulse until a ball begins to form. Do not overwork in the food processor. Remove and finish kneading by hand until you have a firm ball of dough. Roll the pastry between 2 sheets of baking paper until 5mm thick. Bake in the oven for 10-12 minutes. Remove and cut into shapes while the shortbread is still soft. Return to the oven and bake for a further 3 minutes or until golden brown on the edges and firm in the middle. Sprinkle with the caster sugar whilst still hot and then allow to cool.

  • 2For the panna cotta

    Place the gelatine leaves in a bowl of cold water to soften. Zest and juice the limes. Bruise the lemongrass with the back of a knife.

    Place the milk, cream and the sugar in a saucepan over a medium heat. As this mixture comes up to the boil, add the lemongrass. Bring to the boil and then remove from the heat and allow to infuse for a couple of minutes. Add the softened gelatine leaves to the mixture and stir to dissolve. Pass the mixture through a fine sieve into a bowl, mix in the lime zest and half the juice, then pour into individual moulds. Refrigerate for at least 1 hour.

    Immerse the moulds into warm water to turn the out and then spoon over a little of the remaining lime juice over.

    Serve with the ginger shortbread.

Chef's tip

«If you need to chill your panna cotta really quickly, sit the moulds in a tray filled with ice and refrigerate.»

A refreshing and simple dessert of set cream flavoured with lemongrass and lime, with ginger biscuits.

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  1hr