Makes 6 individual serve panna cotta
3 large stalks of lemongrass, tender white part only
440ml pouring cream
150ml whole milk
45g caster sugar
75g palm sugar
2 gelatine leaves (titanuim strength)
6 dariole molds, or small ramekins
Jackfruit (or pineapple to serve), fresh is best, but canned is ok too
Desiccated coconut, to serve
Warm cream and milk in a saucepan.
Add caster sugar and palm sugar.
Stir until all sugar has melted, taking care not to let the milk and cream mixture boil.
Bruise lemongrass stalks with the back of a knife, or a pestle. Add to the milk and cream mixture.
Simmer gently for 20 minutes, then boil briefly and then remove from heat.
Cover and set aside to let the flavours infuse.
Meanwhile, soak gelatine leaves in cold water for 5 – 10 minutes. Then remove from water, squeezing out any excess water.
Sieve milk/cream mixture into a bowl, remove lemongrass.
Add softened gelatine leaves, and whisk until all lumps have been removed.
Sieve again into a pouring jug.
Pour evenly into dariole molds and let them set in the fridge for at least 4 hours.
Prior to serving, spread desiccated coconut onto a dry frypan. Apply heat, constantly stiring to prevent burning.
Remove from heat once coconut has turned just brown enough. Keep stirring, as the coconut will continue to toast whilst sitting in the pan.
Prepare fruit – cut into small pieces and scatter on serving plates.
Unmold panna cotta carefully, and place in the centre of the plate.
Spoon toasted coconut generously over the top, and serve.