This month, I was really excited about the South East Asian theme. I mean, it’s somewhere that I love travelling to, and hey, I even got married in Thailand! I wanted to tie in the flavours that I associate with South East Asia – lemongrass, jackfruit and coconut. I’ve never made a panna cotta before, but have enjoyed a few in my time. It has always been the classic vanilla panna cotta with a berry coulis of some sort. So I thought, how about infusing the lemongrass flavour into the panna cotta, and then adding some more classic flavours on from there.
The result was my Lemongrass Panna Cotta with Jackfruit and Toasted Coconut. The actual panna cotta turned out with a very subtle lemongrass flavour, so the fruit is essential in this dish. If you don’t have access to jackfruit, or don’t like the taste, pineapple would be a good substitute. The toasted coconut gives an added texture to the dessert, as well as adding another dimension to the taste.
Give it a go – I think you will really enjoy it.