Key lime panna cotta
We’ve all heard of the pie, but how about key lime panna cotta? My two layered creation is even delicious for breakfast, served with crunchy granola.
  1. Spray or rub 6 ramekins with oil. Set aside.
  2. Put the coconut cream and caster sugar into a small saucepan. Cut the vanilla bean in half, lengthways, and scrape out the seeds. Put the seeds and scraped pod into the same saucepan and turn the heat onto low.
  3. Stir occasionally as the cream heats and the sugar dissolves. Just before it simmers whisk in the gelatine and continue whisking gently for 2 minutes.
  4. Add the coconut milk and lime juice and stir for 5 minutes. Pour the mixture though a sieve and then evenly pour the sieved mixture into the prepared ramekins. Put the ramekins onto a small tray and refrigerate overnight, to set.
  5. To serve, invert the panna cotta onto a plate and scatter it with granola and fresh berries.
Recipe Notes

Don’t throw out the vanilla pod. Simply dry it and put it into some sugar to make vanilla sugar.

*Please note, hydrangea flowers are not edible and I have only used them as a garnish. 

Get my Quinoa granola recipe here.