Ingredients
Method
- Pour coconut milk, cream and 60g sugar into a saucepan, and add kaffir lime leaves or lemon grass.
- Bring barely to the boil, cover and remove from the heat. Let sit for 10 minutes to infuse.
- Mix gelatin with 2 tablespoons very hot water. Stir to dissolve.
- Strain on the coconut liquid and slowly stir over ice until the mixture begins to thicken.
- Brush 4-8 small dishes lightly with sesame oil, fill with the mixture and refrigerate for 2-3 hours.
- Strain lychee syrup into a small saucepan, add a drop of red food colouring and the arrowroot or cornflour, and stir over medium heat until thickened. Set aside to cool.
- Stir extra sugar into rice. Oil hands with sesame oil and shape rice.
- Roll in sesame seeds and grill lightly in a non-stick pan, turning several times.
- Unmould panna cottas onto plates, add rice balls, lychees and a drizzle of syrup.
- Finish with finely shredded lime or mint leaves.
Top Tips
- 1 1/4 cups of Panderoo Sushi Rice cooked with 1 1/2 cups of water makes 2 cups cooked rice.
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