Polly Pocketsy

Lime and coconut  panna cotta with Passionfruit coulis 

Put 3 leaves of gelatine in cold water to bloom for a few minutes and set aside 

Add coconut milk sugar lime zest lime juice kefir leaves to a saucepan and heat to a simmer then remove from the heat 

Using a sieve strain the solids from the liquid then pour the liquid back into the pan

Squeeze the water out of the gelatine and put the leaves into the liquid and bring to a simmer while  stirring 

Pour the liquid into panna cotta molds or dessert glasses let them cool and refrigerate until set approx 6 hours 

Scoop the seeds and flesh from 3 passion fruits into a saucepan 

Add 50 grams of sugar then whisk and bring to a boil then remove from the heat and blend with a stick blender .

Pour the cooled passionfruit coulis over the panna cotta 