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Lemongrass Mango Panna Cotta

Prep Time5 minsCook Time15 mins

The fresh grassy fragrance of lemongrass is a perfect foil for the rich creamy coconut milk in this light, tropical dessert.

For the Panna cotta
 2-3 lemongrass stalks (white part, total length 15cm approx)
 2 tsp (10ml) agar agar powder*
 4 tbsp (60ml) hot water
 1 tin (400ml/14oz) coconut milk
 2 tsp (10ml) maple syrup or honey
For the Mango compote
 1 medium sized mango flesh, chopped into 1cm cubes
 ¼ cup (60ml) water
 1 tbsp (15ml) maple syrup
 Juice of ½ lemon
For panna cotta
1

Trim the end of the lemongrass stalks and remove tough or discoloured outer layer if necessary. Lightly crush the stalks with flat of knife or rolling pin to release the aromatic oils and cut into 5cm (thumb-length) pieces.

2

In a small bowl dissolve the agar agar in the hot water mixing to avoid lumps. Add the chopped lemongrass and coconut milk and mix well.

3

Transfer the mixture to a medium saucepan and heat slowly until just simmering stirring occasionally with a wooden spoon. Simmer for 5 minutes then stir in maple syrup (NB: the finished dessert will not be as sweet as the mixture is at this stage). Remove from heat and allow mixture to cool for 20 minutes while it absorbs the lemongrass aroma.

4

Strain the mixture into a jug to remove the lemongrass then pour either into 4 oiled ramekins if you want serve the panna cotta inverted on a plate, or directly into serving glasses. Place in fridge to set for 3 hours or overnight to allow a more intense lemongrass flavour to develop.

For mango compote
5

In a small saucepan, mix together all ingredients. Bring to a boil, and simmer 10 minutes.

6

Cool and serve with the panna cotta.

7

Top panna cotta with fresh chopped mango and mint (optional).

Nutrition Facts

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