Gloomy days, heavy rain, freezing-despite-the-big-sweaters-and-socks weather… All the ingredients for a strong SAD scenario are in the air at the moment.
And as much as I wish I could escape to a sunny tropical island, that’s not going to happen for another month and a half (!!), so I have to make do with the content of my kitchen cupboard to create my own susnshine in the meantime.
Luckily, I have the perfect recipe for this exact situation – Lemongrass coconut panna cotta, topped with chilli roasted pineapple.
Light and creamy coconut set cream, topped with fragrant pineapple with a touch of heat from the chilli and a little zing from the lime… This panna cotta is just what the doctor ordered!
So, what are you waiting for?
Tropic like it’s hot!
- 1 can (100ml) coconut cream
- 1 can (200ml) coconut milk
- 25g granulated sugar
- 1 tbsp Very Lazy lemongrass paste
- 1/2 tsp Very Lazy ginger paste
- Agar (quantities depend on the brand you use)
- 1/2 pineapple
- zest of 1/2 lime
- 25g sugar
- 1/2 tsp Very Lazy chopped red chillies
- In a large saucepan, mix together the coconut cream, coconut milk, 25g sugar, lemongrass and ginger paste and agar.
- Heat up to a small boil, then remove from the heat and share between 4 small glasses. Let the panna cotta mix come back to room temperature, then place into the fridge for at least 2 hours.
- Remove the hard inner core from the pineapple, then dice the flesh very finely.
- Mix together the pineapple, 25g sugar, chopped chillies and lime zest.
- Right before serving, place the pineapple mix into a frying pan and caramelise onto medium heat until golden (about 10min).
- Top each panna cotta with a tablespoon of the pineapple mix and serve right away.
More sunshine-filled recipes
Satay chicken salad (GF)
Best ever guacamole (VG)