Lemongrass panna cotta with peanut praline, watermelon granita and pineapple
This elegant lemongrass panna cotta with peanut praline, watermelon granita and pineapple dessert will please any dinner party.
Ingredients:
For the granita
- 400ml watermelon juice
- 75ml vodka
- 75ml champagne
- 15ml lemon juice
- 75g caster sugar
For the panna cotta
- 2 lemongrass stalks, chopped
- roughly
- 4 kaffir lime leaves, chopped
- 400ml coconut milk
- 300ml full cream milk
- 75g caster sugar
- 3 gelatine leaves, soaked
For the praline
- 100ml water
- 200g caster sugar
- 100g chopped roasted peanuts
For the garnish
- 200g pineapple, diced into small cubes
- 4 Vietnamese mint leaves, shredded
Method:
1. Make the granita first by combining all granita ingredients in a saucepan. Heat to a gentle simmer, and do not boil. Pour the mixture into a tray and freeze. When the mixture starts to freeze, use a fork to scrape through the mix. Do this every half hour until you have a flaky ice slush.
2. To make the panna cotta, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for a further 10 minutes. Strain, then set aside to cool slightly. Pour into martini glasses and allow to set for at least 4 hours.
3. Meanwhile, make the praline by combining the water and sugar in a saucepan. Stir over low heat until sugar dissolves. Increase the heat and bring to a boil, without stirring, until mixture is a caramel colour. Remove from the heat, stir in the peanuts and pour onto a lightly greased, or silicon paper-lined, tray. Allow to cool and set, then grind in a mortar and pestle or a food processor to a course powder.
4. To assemble, top panna cotta with pineapple, sprinkle over some praline and top with a mound of granita. Sprinkle over more praline and a little of the shredded Vietnamese mint. Serve immediately.
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