Let me rejoice by welcoming all my beloved readers to Spring and Father’s Day Down Under-style. *clap*clap*
To be honest with you, Melbourne has a notorious reputation for its changeable weather. If you are lucky, you may experience 4 seasons in a day.
*Rewind* back 2 years ago, to a beautiful hot summer day in St Kilda, a seaside town not far away from the CBD. That day was a perfect summer day – sunny clear blue skies and gentle sea breeze. What a great way to spend our time out door, don’t you think?
However, barely an hour has passed, that summer breeze turned chilly. I looked down towards my shadow and they were disappearing quickly. Up in the sky, dark clouds quickly took over the clear blue sky. It felt like an armageddon’s coming our way (so like the movie!). What was supposed to be a beautiful sunny day has turned dark, gloomy, windy and cold. Temperature dipped by 15 points in just 30 quick minutes. Suddenly, it was winter again!
So, that sums up how quirky Melbourne’s weather can be. Nevertheless, it was a wild experience I wouldn’t forget.
To celebrate the coming of Spring and Father’s Day today, I made a delectable surprise for dear hubby.
The first time I made a panna cotta, it danced beautifully on the plate and hubby loves it – check out the Green tea panna cotta with chocolate soil recipe. This time round, the panna cotta takes on an interesting Asian twist with a combo of sweet creamy coconut and subtle zesty kaffir lime.
“Kaffir lime leaf is an important ingredient in Thai cuisines. When torn or bruised, they impart fragrant limey aroma that is distinctly memorable. Most people use it to fragrant curries or desserts.”
Sounds decadent? Hubby certainly thinks so 🙂 What a great way to start the day.
Coconut & Kaffir Lime Panna Cotta with Strawberries & Lime Syrup (adapted from Marion Grasby’s Marion)
2 cups high-quality coconut cream
1 1/2 cups pouring cream
1/4 cup white sugar
12 kaffir lime leaves, roughly chopped
3 sheets gold-strength (6g) gelatine leaves
Fresh strawberries, rinsed and sliced
1/2 cup caster sugar
1/2 cup water
2 tbsp lime juice
Finely grated zest of 1 lime
1. Mix coconut cream, pouring cream, sugar and kaffir lime leaves in a saucepan over low heat. Simmer for 5 minutes. Then remove and set aside for 40 minutes to infuse the flavours.
2. Return the sauce pan to heat to a gentle simmer over low heat. In the mean time, soak the gelatine leaves in a bowl of cold water for about 7 minutes or until softened. Gather them up and squeeze out excess water.
3. Place the gelatine into the sauce pan and gently whisk until dissolved and no lumps. Strain and remove the lime leaves. Pour into glasses or cups and refrigerate for at least 4 hours until set.
4. To make the lime syrup, heat the sugar and water in a small saucepan. Stir until the sugar has completely dissolved. Remove from heat and stir in the lime zest and lime juice. Set aside to cool.
5. To serve, dip the sliced strawberries in the lime syrup. Place as many strawberry slices as you like on top of each panna cotta and generously drizzle the lime syrup.