Lime and Ginger Pannacotta with Fresh Lychees

Lime and Ginger Pannacotta with Fresh Lychees

Prep Time


Cook Time




Recipe courtesy of, Australia.

These softly set and creamy Italian puddings are perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to serve. They can be served with fresh berries or fruits according to the season.


  • 3/4 cup Australian Thickened Cream
  • 1/3 cup caster sugar
  • 2 kaffir lime leaves, bruised
  • 2 teaspoon grated ginger
  • 2 1/2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
  • 1 1/2 cups Australian Natural Yogurt
  • Fresh or canned Lychees


  • 1 Combine half the cream, sugar, kaffir lime leaves and ginger in a saucepan and stir over low heat until dissolved. Remove from heat and strain. Stir in gelatin mixture and cool for 5 minutes.
  • 2 Combine cream mixture with yogurt. Beat remaining cream until soft peaks form and gently fold through half the yogurt mixture then combine with remaining yogurt mixture.
  • 3 Divide mixture evenly between 6 x 4 ounce lightly oiled dariole moulds. Cover with plastic wrap and refrigerate until set. Invert and serve with fresh lychees.
  • 4 NOTE:To release pannacotta easily from dariole mould, place mould in a bath of hot water for 4 seconds.


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