Lime Coconut Panna Cotta

This is a delicious dessert which is perfect served after a big Indian Feast.
My guests last night said it was light and refreshing without being too rich or creamy. It can be made the day before, but is best made the morning before the evening meal.
If you don't have a Thermomix, simply make it on the stove and do a bit of stirring. When adding lime juice, stir vigorously so it doesn't split.
I forgot to take a photo, so will have to make this one again for the photo opportunity...

Lime Coconut Panna Cotta
Serves 6
2 tsp powdered gelatine or 4 gelatine leaves
6 Kaffir Lime Leaves
thinly peeled rind of 1 lime
40g sugar
150g light evaporated milk or single cream
350g coconut cream (Light is fine)
25g of lime juice (about 1 or 2 limes)

Soak gelatine leaves in cold water (for powdered gelatine, sponge in a little cold water). Mill sugar and then place kaffir lime leaves, lime rind, evaporated milk (or cream) and coconut cream in TM and heat to 70° for 5 minutes, speed spoon. Leave to infuse for another 5 minutes.
Strain to remove leaves and rind.
Bring to boil, approx 4 minutes at 90° on speed 3. Squeeze out gelatine leaves and stir in for about 10 seconds on speed 3. Add lime juice and stir 5 seconds on speed 2

Pour into greased moulds or into cocktail glasses and refrigerate.
To serve, turn out of moulds and spoon generous amounts mango coulis around one side and berry coulis around the other. Use a skewer to draw strands of each sauce into the other. Add some sliced kiwi fruit for decoration.
For cocktail glasses, do the same, pouring sauces each side on top of panna cotta.

Notes:

• It doesn’t matter what ratio of coconut cream to evaporated milk you use, as long as the amount of liquid is 500g. 
• Coconut Milk can be used instead of cream.

• If you don’t have enough coconut cream, add a little coconut essence to the mixture.