I know this week has been a bit of a dessert bonanza so please forgive me for adding to your calorie count again so soon. But, this could be it, the one you’ve been waiting for. It’s one of my all-time favourites and I finally got around to Thermomix’n it. You can thank me later after you try your first spoonful.
The smooth creamy finish of panna cotta, with the subtle addition of fragrant spices, the sweetness balanced by the zesty zing of the lime syrup. It’s a match made in heaven, or rather, made in the Whizzy Machine.
I remember watching a TV cooking show years ago, can’t recall which one, but they were making panna cotta and the finished result was full of unpleasant gelatine threads. For a long time after that I was a bit nervy about making it myself convinced that I would be ruined by the gelatine. I’m so glad I finally gave it a go, and there’s never been a single bit of undissolved gelatine to ruin the result.
So here it is, my Spiced Panna Cotta with Lime Syrup. I’d love to hear what you think.
Serves 6-8 depending on the size of your ramekins/dariole moulds.
! Needs 5-6 hours to set so plan ahead.
- 130 grams Honey
- 25 grams Sugar
- 1 Vanilla Bean Pod (or 1 tsp Vanilla Bean Paste)
- 1 Cinnamon Stick broken into 2 or 3 pieces
- 8 Cardamon pods, squashed
- 2 Star Anise (don’t panic if you don’t have these)
- 8 Whole Cloves
- 60 grams Water
- 600 grams Cream
- 60 grams Hot Water
- 1 Tbl Gelatine Powder*
- 1 Lime, zest and juice
- 2 Tbl Caster Sugar*
*These are Australian Tablespoons = 20ml
You will also need a sieve, and a small saucepan and zester for the lime syrup.
- Split Vanilla bean lengthways. Scrape out seeds and set aside. Cut pod into a couple of large pieces.
- Place honey, sugar, spices, vanilla pod (if using) and water into cooking bowl. Heat 5 min, 100 degrees, Speed 1. When there are only 2 mins remaining increase temp to Varoma.
- Pour into heat proof bowl and set aside (do not strain out the spices yet).
- Without rinsing the bowl (but ensure there are no stray pieces of spice stuck in there), add cream and vanilla bean seeds or paste. Heat 5 min, 90 Degree, Speed 1.
- While the cream is heating, pour hot water into small bowl and sprinkle gelatine on top. Once all the gelatine has soaked with water, working quickly whisk it until all the gelatine has dissolved.
- Strain the honey mixture into the cream. Add the dissolved gelatine mix. Combine 5 seconds Speed 3.
- Pour into moulds and refrigerate until set. (nb I put a thin layer of spray oil in my moulds. It’s probably not necessary but I am paranoid about them sticking).
(best made shortly before serving but you can do it in advance if need be).
- Combine lime zest (I like long thin strips for their decorative appeal), juice and sugar in small saucepan.
- Boil the bejeezus out of it, let it bubble for 5-7 minutes then turn off the heat to allow it to cool.
This only makes a very small amount of syrup – which is why I don’t suggest making it in the Whizzy Machine. You really only need a very small amount but if you’re not convinced you can always double the syrup recipe.
Having trouble getting the Panna Cotta out of the ramekins? QUICKLY dip them into a cup of hot water and out again (1-2 seconds if metal, 3-4 seconds if ceramic). Dry them off then run a very small skewer around the inside and tip it upside down a bowl. If it still doesn’t want to come out you can put the skewer down one side and lever it out from the edge as you tip it up. This breaks the vacuum.
I used to use ceramic ramekins because that’s what I had. They would give me 6 serves (of course I could have not filled them as full and gotten 8). I now use metal non-stick dariole moulds. They’re a little bit smaller than my old ceramic ones so I get 8 serves and they conveniently fit into the Varoma tray (not necessary for this recipe but handy to know).