Lime Pannacotta

Lime panna cotta

Ingredients (serves 12)
600ml pure cream
200ml milk
3/4 cup caster sugar
4 kaffir lime leaves, bruised
1 teaspoon finely grated lime rind
1/4 cup lime juice
2 teaspoons powdered gelatine
Lime zest and lime slices, to serve

Method
Grease a 24cm-round, 3 cup-capacity shallow fluted ceramic or metal flan dish (see tip). Line base with baking paper.
Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes until almost simmering (don't boil). Remove from heat. Add lime juice and gelatine. Stir to combine. Set aside for 10 minutes for flavours to develop.
Strain mixture through a fine sieve into a large jug. Discard solids. Pour mixture into prepared dish. Refrigerate for 4 hours or overnight, if time permits.
Run a small knife around edge of dish. Dip base of dish briefly in hot water. Turn panna cotta out onto a serving plate. Carefully remove baking paper. Top with lime zest and slices. Serve.
Notes
Tip: Use a light-flavoured oil such as rice bran oil to grease ceramic dish.