Peanut Panna Cotta with Kalamansi Lime and Wasabi Jelly
Recipes featured in Coco, published by Phaidon Press.
This recipe is truly luscious with the rich nutty panna cotta complemented by the acidity of the lime, and finishing with a tantalising burst of heat from the wasabi. You will need 6 x 200 ml dariole moulds or glasses.
(Serves 6)
Ingredients
Wasabi Jelly
- 100 ml water
- 100 g sugar
- 100 ml kalamansi lime juice
- 100 ml lime juice
- 20 g wasabi paste
- 2 leaves gelatine
Method
Bring the water and sugar to the boil in a pot then remove from the heat. Soak the gelatine leaves in cold water for a minute or so to soften then, after squeezing out as much water as possible, whisk into the sugar syrup.
Once the syrup is cool, whisk in the lime juices and wasabi paste. Pass the jelly through a fine sieve and pour ¼ cup into the bottom of each mould. Cover and refrigerate. Whilst the jelly is setting, make the pannacotta.
Ingredients
Panna cotta
- 400 ml milk
- 300 ml cream
- 65 g sugar
- 150 g coarsely ground roast peanuts
- 4 gelatine leaves
- ½ tsp Maldon salt
- 12 cape gooseberries
Method
Bring the milk, cream and sugar to the boil in a pot. Add the peanuts and remove from the heat. Leave to infuse for half an hour then strain and whisk in the gelatine leaves (softened as for the jelly) and the Maldon salt. Leave to cool then straining once more through a fine sieve.
To serve
Once the jelly has set and the panna cotta mix is cold, pour half a cup of the panna cotta mix on top of the jelly. Cover and refrigerate for 2 to 3 hours or until the panna cotta has set (the length of time will depend on how cold your fridge is).
Hold the moulds under the hot water tap for a couple of seconds to loosen. Place the mould upside down on a plate and gently shake until the panna cotta slips out. Serve with the cape gooseberries.
Stephen Morris’s wine recommendation
Cloudy Bay "Te Koko" (Marlbrough) 2006