Coconut panna cotta with ginger, lime and lemongrass snow

Serves 4 Desserts and puddings

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Method

Put the cream, milk, sugar and coconut into a small saucepan and slowly bring to a simmer. Continue simmering over a medium heat for 5 minutes to dissolve the sugar, then turn off the heat and leave to infuse for 30 minutes.

Strain the infused cream through a sieve, pressing the coconut down to get all the cream through. Discard the coconut.

Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften, then return the cream to the pan and warm it back up. Squeeze the gelatine sheets dry before stirring them through the cream to dissolve.

Divide the mixture between 4 x 120ml ramekins or moulds and leave to set in the fridge for at least 4 hours.

For the snow, put the water, sugar, lemongrass and ginger into a small pan and slowly bring to a simmer. Continue simmering for 7 minutes to fully dissolve the sugar and release the flavours.

Take off the heat, add the lime juice to infuse and cool for 30 minutes. Strain the cooled liquid through a fine sieve into an airtight plastic container and then freeze for 4 hours.

Remove from the freezer and use a fork to scrape the frozen mixture into 'snow'. Return to the freezer until needed, and place four serving plates in the fridge.

When you are ready to serve, take your plates out of the fridge and fill a deep heatproof bowl with hot water from the tap.

Dip a ramekin in the hot water, wipe dry, then invert in a chilled plate on top and flip both over. Slightly shake the ramekin to release the panna cotta. Turn the others out in the same way.

Take the snow from the freezer and scrape it up again with a fork. Sprinkle it over each panna cotta in a straight line. Decorate with flowers or sugared white currants.