Tamarind and Kaffir Lime Leaf Panna Cotta with Candied Ginger Crumble

Instructions

1. 1

   In a saucepan, combine tamarind paste and 200 ml water. Simmer for 5 minutes, then strain through a fine-mesh sieve to remove seeds and pulp. Discard solids and reserve the tamarind liquid.

   ~10 min
2. 2

   In the same saucepan, combine the reserved tamarind liquid, granulated sugar, and kaffir lime leaves. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Cook for 10 minutes to infuse the flavors.

   ~15 min
3. 3

   Remove from heat. Bruise the kaffir lime leaves slightly before discarding them. Set the tamarind-sugar syrup aside to cool slightly.

   ~2 min
4. 4

   In a separate bowl, bloom the gelatin powder by sprinkling it over 50 ml of cold water. Let it sit for 5-10 minutes until it thickens.

   ~10 min
5. 5

   Gently heat the heavy cream in a saucepan until it just begins to simmer. Do not boil.

   ~5 min
6. 6

   Whisk the bloomed gelatin into the warm heavy cream until fully dissolved.

   ~2 min
7. 7

   Gradually whisk the slightly cooled tamarind-sugar syrup into the cream and gelatin mixture until well combined. The mixture should be smooth.

   ~3 min
8. 8

   Pour the mixture into six ramekins. Cover each ramekin with plastic wrap and refrigerate for at least 6 hours, or until firmly set.

   ~360 min
9. 9

   Prepare the crumble: Finely chop the candied ginger. In a food processor, pulse the chopped candied ginger, slivered almonds, and coconut flakes until coarsely ground.

   ~5 min
10. 10

    Transfer the mixture to a small bowl. Stir in the brown sugar.

    ~1 min
11. 11

    Spread the crumble mixture evenly on a parchment-paper-lined baking sheet. Bake in a preheated oven at 300°F (150°C) for 10-12 minutes, or until lightly golden and fragrant. Stir halfway through baking.

    ~15 min
12. 12

    Let the crumble cool completely on the baking sheet. It will crisp up as it cools.

    ~60 min
13. 13

    To serve, unmold the panna cotta if desired (or serve directly in ramekins). Sprinkle generously with the cooled candied ginger crumble.

    ~2 min