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Liquorice and coconut panna cotta with lychees
Serves 1 Desserts and puddings
Ingredients
- 250ml carton of coconut cream
- 1 1⁄2 teaspoons liquorice powder
- 35g white chocolate
- 1 1⁄2 gelatine leaves
- 200g canned lychees, drained
Method
The intense aniseed flavour of ground liquorice root is tempered with white chocolate and rich coconut cream. Scented lychees go so well with this exciting pudding as do blood oranges when in season.
Liquorice powder is available online and in wholefood and health shops.
Put the coconut cream in a small pan over a low heat for 8 minutes. Add the liquorice powder and whisk to break up any lumps. Smash the chocolate into small squares and add to the pan then remove from the heat and leave to melt without stirring.
Meanwhile, soak the gelatine leaves in cold water for about 5 minutes to soften. Squeeze and add to the pan.
Whisk the mixture until smooth and divide between two 125ml upright metal dariole moulds or espresso cups. Leave to cool completely then chill in the fridge overnight to set. To serve, dip the base of the moulds in hot water for a few seconds and invert on to a plate. Serve with a few lychees.
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