COOK  30 MINS

PREP 20 MINS

SETTING 3 HRS

GARNISH

• Edible flower
• Freeze dried raspberries
• Fresh raspberries & bluberries
• Toasted coconuts

PANNACOTTA

• 300ml can coconut milk
• 200ml coconut cream
• 70g caster sugar
• 1 vanilla bean, seeds split
• 2 pinches of salt
• 3 leaves of gelatine, softened in cold water for 10 minutes

LEMON CURD

• 4 eggs
• 4 eggs yolks
• 300grams caster sugar
• 160gram chilled unsalted butter, cubed
• 4 whole zests of lemon juice
• 2 pinch of salt
• Half zest of lime

METHOD

1. To make the panna cotta, stir coconut milk, coconut cream, sugar and vanilla bean seeds in a medium saucepan over medium heat until sugar dissolves. Remove from heat and stir in softened gelatine.
2. Strain into four ramekins or dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.
3. To make the lemon curd, place egg yolks, eggs and sugar in a saucepan and whisk until well combined and place over a low heat. Add butter, salt, juice and lemon & lime zest and whisk continuously until mixture begins to thicken. Strain through a sieve and pour into a sterilised jar. Keeps and covered in the fridge up to 2 weeks.
4. To serve, remove the coconut panna cotta out of the fridge and prepare a bowl of warm water, hot enough for your hand to touch. Carefully place the panna cotta inside the water for 30 seconds and flip the mould onto a plate.
5. Serve with lemon curd, toasted coconuts, edible flower, fresh raspberries and freeze-dried raspberries.