Kaffir Lime Leaf Panna Cotta with Tamarind Syrup

Instructions

1. 1

   In a saucepan, combine heavy cream, granulated sugar, and kaffir lime leaves. Heat gently over medium heat, stirring until sugar dissolves. Do not boil.

   ~5 min
2. 2

   Remove from heat, cover, and let steep for 30 minutes to infuse the kaffir lime flavor.

   ~30 min
3. 3

   While the cream is steeping, bloom the gelatin by sprinkling it over the cold water in a small bowl. Let it sit for 5 minutes until it thickens.

   ~5 min
4. 4

   Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the kaffir lime leaves. Gently reheat the strained cream.

   ~3 min
5. 5

   Add the bloomed gelatin to the warm cream and whisk until completely dissolved. Ensure no lumps remain.

   ~2 min
6. 6

   Pour the panna cotta mixture into ramekins. Let them cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until set.

7. 7

   For the tamarind syrup, combine tamarind paste, brown sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the syrup thickens slightly.

   ~10 min
8. 8

   Simmer for another 5 minutes, then remove from heat and let cool. Strain the syrup through a fine-mesh sieve to remove any solids.

   ~5 min
9. 9

   To serve, unmold the panna cotta by dipping the bottom of the ramekin in warm water for a few seconds, then inverting onto a serving plate. Drizzle generously with the tamarind syrup.