Prep Time
15 mins
Servings
4 Servings
Cook Time
130 mins
Difficulty
Easy
Silky coconut panna cotta infused with fresh lemongrass and lifted with lime, finished with a crisp sesame crunch for contrast. Easy to make and suitable for a weeknight treat or dinner-party dessert.
Ingredients
400ml full-fat canned coconut milk (preferably from one 400ml tin)
200ml unsweetened oat milk (or other plant milk)
6g agar-agar powder, powder (about 2 tsp; ensures a vegan set)
50g caster sugar (adjust to taste)
1 tbsp maple syrup (optional, adds depth)
2 stalks (about 30g) lemongrass, bruised and chopped (use outer stalks removed and bottom white parts only)
1 lime, zested and juiced (yields about 20ml juice)
1 tsp vanilla extract (optional)
pinch salt
30g sesame seeds (white or mixed white and black)
25g caster sugar (for brittle) (for sesame crunch)
15ml water (for brittle)
Method
Step 1
Prepare moulds or ramekins (about 4 x 150ml) and chill them in the fridge if you prefer a quick set.
Step 2
Bruise the lemongrass by smashing the stalks with the back of a knife, then chop them roughly.
Step 3
In a medium saucepan combine the coconut milk, oat milk, bruised lemongrass, caster sugar and a pinch of salt. Whisk to combine and warm gently over medium heat.
Step 4
When the mixture is warm but not boiling, sprinkle the agar-agar powder evenly over the surface and whisk to avoid clumps. Bring to a gentle simmer and keep it simmering for 1 to 2 minutes, whisking, to ensure the agar has dissolved.
Step 5
Remove from the heat and stir in the maple syrup (if using), vanilla extract, lime zest and lime juice. Taste and adjust sugar or lime as needed.
Step 6
Strain the mixture through a fine sieve into a jug to remove the lemongrass pieces and any undissolved agar. Pour into prepared ramekins or moulds, leaving to cool briefly at room temperature.
Step 7
Transfer to the fridge and chill for at least 2 hours until set (longer overnight is fine).
Step 8
While the panna cotta chills, make the sesame brittle. Line a small baking tray with baking paper. In a small saucepan combine 25g caster sugar and 15ml water and heat without stirring until the sugar dissolves and turns a light amber colour.
Step 9
Remove from the heat and quickly stir in the sesame seeds and a pinch of salt. Spread the hot mixture thinly on the prepared tray and leave to cool and harden, about 15 minutes. Break into shards.
Step 10
To serve, run a thin knife around the edge of each panna cotta if you wish to unmould, or serve in the ramekins. Scatter sesame brittle shards on top and finish with a little extra lime zest.
Nutritional Information
Per serving:
Energy - 362kcal
Protein - 4g
Carbohydrates - 31g
Fat - 29g
Fibre - 2g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Agar sets as it cools, so ensure it simmers briefly to dissolve fully. Make the sesame brittle close to serving time for maximum crunch; store brittle airtight once cooled.
