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Lime and Ginger Pannacotta with Fresh Lychees

Makes 6


  • 3/4 cup Australian thickened cream
  • 1/3 cup caster sugar
  • 2 kaffir lime leaves, bruised
  • 2 teaspoon grated ginger
  • 2 1/2 teaspoons gelatine, dissolved in
  • 2 tablespoons boiling water
  • 1 1/2 cups Australian natural yogurt
  • fresh or canned lychees
Download Recipe (PDF)


  1. 1. Combine half the cream, sugar, kaffir lime leaves and ginger in a saucepan and stir over low heat until dissolved. Remove from heat and strain. Stir in gelatine mixture and cool for 5 minutes.
  2. 2. Combine cream mixture with yogurt. Beat remaining cream until soft peaks form and gently fold through half the yogurt mixture then combine with remaining yogurt mixture.
  3. 3. Divide mixture evenly between 6 x 125ml lightly oiled dariole moulds. Cover with plastic wrap and refrigerate until set. Invert and serve with fresh lychees.

Tips / Handy Hints

To release pannacotta easily from dariole mould, place mould in a bath of hot water for 4 seconds.


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