Coconut Panna Cotta with Ginger and Lemongrass Syrup

This week marked the start of the Thai New Year so the Domestic Sluttery food writers were all asked to make Thai inspired recipes. I made a Thai style Kedgeree for my savoury post (reckon I will always make it this way from now on but with the addition of some Lapsang Souchong too) but I needed to come up with a dessert for Friday’s post.

I’ve never made a panna cotta before, I don’t really do desserts, I much prefer a cheeseboard at the end of the meal. I have had a few wonderful panna cottas in my time though so I knew I needed to achieve that perfect Boob Wobble if it was to be a success.

I’ve had a pack of gelatine leaves in my pantry for a few weeks now, the intention was to make some lovely Elderflower and spring flower jellies as my collection of glass jelly moulds never actually get used.  Coconut panna cotta it is then.  According to the gelatine instructions I just needed 4 leaves for every pint of liquid, simple enough so off I went to buy coconut milk, coconut cream (because I love it) and regular cream (because I wanted it to feel luxurious in the mouth).

I had received some very sad news the day before and thought I was coping really well (cooking is great for grief, eating not so easy) but I found myself crying in Tescos (they’d changed it all around AGAIN) and so did a rubbish job of shopping and returned home with gin, dried porcini mushrooms and chorizo.  I didn’t even realise I’d forgotten to buy any coconut ingredients until I got home and spoke to Glen (who detests coconut so was pretty happy about the shopping fail but obviously a bit worried about the girl crying in the doorway holding a bottle of gin and some chorizo). I had another cry at being rubbish at shopping.  I wasn’t really crying about that at all, I was crying because Nain, my grandmother, had died and I didn’t know what to do.

Another shopping trip later (this one without tears) and I was ready to go.  I love making up recipes but it’s always a bit nerve-racking when doing things like this (science-y).  The coconut mixture I had made was quite thick so would I need more gelatine? Having worked out how much gelatine I would officially need for a Boob Wobble set I threw it all together. It was only when I was putting the unused gelatine leaves back in the packet that I realised 2 must have been stuck together so I’d added a bit more than I should have.  I wasn’t bothered though as it just seemed right.

I don’t have any Dariole moulds so I just poured the mix into whatever I had: a few espresso cups, an old teacup, a couple of jelly moulds and a cocktail glass.

Once set the first cup was turned out and a nervous Boob Wobble test carried out – perfect. Phew, now to taste them.  I poured over my Ginger and Lemongrass syrup that had been infusing away, and tentatively spooned in.  Wow, it was so silky.  Rich in flavour but light in texture it just melted in my mouth. Yeah, I had a little cry, but this time I think I was also crying because something good had happened for the first time in 24 hours of sadness.

The first one turned out onto a plate ready for the Boob Wobble Test

I was so happy I recorded my Boob Wobble, you can see it HERE.

As I mentioned earlier, Glen hates coconut.  He used to love it but his Mum went through a phase of putting desiccated coconut into EVERYTHING when he was little so he just can’t stand it anymore.  I was so pleased with my new creations though that I made him try a bit.  He loved it! He ate 2 of them straight away.  

So if you want to give my recipe a go, and you really should because it’s really easy and tastes like it wasn’t, then you can see my recipe HEREIt really is stupidly easy to make and as always  you should check out all the other brilliant stuff on Domestic Sluttery!

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