Tag Archives: Kaffir lime leaves

Lime Panna Cotta

OMG! I love this dessert. Zesty and fresh, creamy and delectable! AND so easy to make. It really is a decadent indulgence which has been a hit at my dinner parties. On a boat? Believe me this is so easy to make as long as you can refrigerate the panna cotta. Another tip is make one large panna cotta instead of individual ones if it is easier for you to store in your fridge.

PannaCottaLime

Ingredients

600ml cream
200ml milk
3/4 cup caster sugar
4 kaffir lime leaves, torn up*
1 teaspoon finely grated lime rind
1/4 cup lime juice
3 gelatine leaves or 10g powdered gelatine
Lime zest and lime slices, to serve

PannaCottaLime5

Method

I use small 85ml metal moulds and the mix fills 6 of them.

Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for 7 to 8 minutes. Do not allow it to boil or even simmer (just bring it close to a simmer). Keep a good eye on it and stir continually. Remove from heat. Add lime juice and gelatine (if using the leaf gelatine squeeze out excess water before adding it to the cream mix). Stir to combine. Set aside for 10 minutes to help flavours to develop.

After 10 minutes strain mixture through a sieve into a pouring jug and discard the solids.  From the jug pour the mixture into prepared moulds and refrigerate overnight.

Run a knife around the edge of each metal mould and dip base of each mould briefly in hot water. Turn each panna cotta out onto a serving plate. Top with a slice of lime and a sprinkle of lime zest and serve.

*I think of one kaffir lime leaf as the entire leaf i.e. the double. I separate the two leaves from the stem, so in the end I have eight leaves. I wash the leaves then bunch them up and twist them to tear them, leaving them mostly intact.

Do you like this recipe? Please share with family and friends and pin using the image below… thank you!

Lime Panna CottaPIN

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Tom Kha Gai

Sawadee Ka!

Tom Kha Gai, aka Thai Chicken Coconut Soup, is one of my absolute favourites! Now that we are back in Phuket I thought it was about time I made it. I first discovered this soup when Dwayne and I visited Phuket in 2007. I gotta say, I was a little reserved about trying a coconut soup… it didn’t look that appetising, but it was delicious! So flavoursome in fact, that I sat there tasting it and deciphering the flavours so I would be able to make it myself when I got back home. I think my tastebuds did a good job of recognising the ingredients and my Tom Kha Gai is delicious….. if I do say so myself! However, I don’t have a recipe to share with you as I cook it by taste every time I make it, and I forgot to write it down as I cooked it this time for the blog… doh! But I do remember what goes in it and what I did so I will explain it the best I can.

Tom Kha Gai
Tom Kha Gai

This is what I did….

I heated 1 cup of chicken stock and added about 8 kaffir lime leaves bruised and ripped apart, two sticks of lemon grass – the hard part remove and the inner white part bashed with a mallet; a couple of crushed garlic cloves, a 2cm piece of galangal, thinly sliced, a 2cm piece of ginger, thinly sliced and some chopped chilli.

I simmered it for 1/2 hour, then I added some chopped chicken and simmered for 10 minutes before adding the coconut milk (approx 250ml) and a handful of enoki mushrooms*. I simmered the soup for another 5 minutes and then added fish sauce, to taste, and a handful of coriander.

To serve, I ladled the soup into two large deep bowls and garnished with some more chopped coriander.

It is so easy to make and delicious!

Tom Kha Gai
Tom Kha Gai

Notes:

When I make Tom Kha Gai for Dwayne and I, I do not remove the chunks of ginger, galangal etc when I serve it, as this is how I have had it served to me most of the time in Thailand. However, when I have prepared this soup for guests I have strained the soup before I add the coconut milk, chicken, mushrooms, fish sauce and coriander.

*Shitake, or oyster mushrooms are more often used in Tom Kha Gai but enoki mushrooms were what I had at the time.

Enjoy!

Why don’t you pin this recipe so you will always know where to find it!

Tom Kha Gai - Thai Chicken Coconut Soup