Lemongrass panna cotta & spicy orange caramel

Yes, yes, I know, it's been a very long time. But good things come to those who wait or, better, to those who know how to make them themselves. So here's the way to make an absolutely superb dessert with no effort whatsoever.

Lemongrass panna cotta for 8

200ml double cream
200ml coconut milk
200ml milk50g palm sugar (replace with brown)
50g white sugar
2 lemongrass stalks
6g gelatin

Spicy orange caramel
200g brown sugar200ml water
1 organic orange, cut in half
2 - 3 thai chilis 

1. Mix cream, coconut milk and milk in a pan. Tip in the two types of sugar. 

2. Bruise the lemongrass stalks with the back of a knife (a heavy pestle does a great job too). Add to the pan and simmer gently until the sugars disolve. Turn off heat, cover and let infuse for 30 min.

3. Soften the gelatin in cold water and drain. Add to the cream mixture (it should be warm, not hot), mix and strain everything to get rid of any unesthetic bits.

4. Pour in 8 tiny bowls or glasses. Refrigerate for at least 4 hours.

5. Meanwhile, you can get busy with preparing the spicy caramel. Mix water and sugar in a pot. Add the halved orange (skin on) and simmer on low heat until the liquid reaches a syrupy consistency - about 30 min.

6. Chop the chilis in fairly large chunks. Bring some water to a boil and drop the chili chunks inside. Let boil for 2 minutes, then drain the water. Add the chilis to the caramel.

7. To serve, briefly plunge the panna cotta bowls in hot water and invert over a dessert plate. Spoon some caramel around.

Happy spring!

Recipe adapted from Cuisiner comme un chef. 

This recipe makes 0.08kilos of pure goodness.