Ingredients

Serves 4

600ml thickened cream
2 tsp vanilla bean paste
100g castor sugar, plus extra to dust pineapple
2 titanium strength gelatine leaves, soaked in cold water for 5 minutes
1 pineapple
1 small can lychees, drained, halved
1/3 cup shredded coconut, toasted
ΒΌ bunch mint, leaves picked and torn

 

Lime Curd:
3 large eggs
150g castor sugar
100g butter
75ml freshly squeezed lime juice

Method

First, make the panna cotta. Combine cream, vanilla seeds and castor sugar in a saucepan and bring to a gentle simmer. Stir until all the sugar has dissolved. Add gelatine leaves stir until well combined.
Pour mixture into nice glasses and leave to set in the fridge for at least 3 hours.

To make the curd, bring butter and lime juice to the boil together in a small saucepan. In a medium bowl, whisk together eggs and castor sugar until combined. Pour the boiling butter and lime juice onto the eggs and sugar, whisking quickly to combine. Return to a clean saucepan and cook, whisking constantly, until thickened. Remove from heat. Whisk for another minute or so to cool quickly, then refrigerate until cold.

Cut pineapple into pieces, dust in castor sugar and pan-fry over medium heat until golden. Allow to cool slightly, then serve with the panna cottas along with the curd, lychees, toasted coconut and mint leaves