Lemon Myrtle Panna Cotta With Finger Lime (Lactose Free!)

Welcome back to another lactose free recipe. For this week’s recipe I wanted to celebrate Australia and make something with native ingredients. This recipe is a lemon myrtle panna cotta, with finger lime pearls and a delicious biscuit crumb.

 

Lemon myrtle is found in sunny Queensland and like the name suggests the leaves have a very strong lemon smell when crushed. For this recipe I will be infusing milk with the lemon myrtle leaves and turning it into a delicious panna cotta. Finger limes are native to Queensland and New South Wales. The fruit is long and cylindrical filled with delicious citrus pearls that add a delicious burst of flavour to the dish.

 

The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 6 yield(s)
Ingredients
    Panna Cottas
  • 250 ml Milk (lactose free) (Brand used - Liddells Full Cream)
  • 1 cup Lemon Myrtle Leaves
  • 300 ml Cream (lactose free) (Brand used - Pauls Zymil Thickened Cream)
  • 2 tbsp Caster sugar
  • 1 tsp Vanilla extract
  • 5 Gelatin leaves
  • 6 Capacity silicone panna cotta mold
    • Decorating
  • Digestive biscuits (Brand - Mcvitie's Digestives Biscuits Plain)
  • Finger lime
  • Fresh lemon myrtle leaves
Instructions
  1. The first step is to infuse the milk with the lemon myrtle leaves.
  2. Place the milk into a airtight container.
  3. Grab the fresh washed leaves. Use clean kitchen scissors to chop off the stems. Cut the leaves into small pieces. Place the leaves into the container with the milk. Leave to infuse in the fridge overnight.
  4. Strain the leaves and keep the milk.
  5. Place the milk, cream, vanilla, and sugar into a saucepan. Place on a medium heat and stir until the sugar has dissolved.
  6. Separate the gelatin sheets and place into a container. Cover with water and leave to soften for a few minutes.
  7. When the gelatin has completely softened take the leaves out and squeeze out the excess water. Place into a separate dry container.
  8. Bring the milk mixture to a boil.
  9. Quickly add in the gelatin leaves and stir well.
  10. Place the silicon mold onto a baking tray. Pour the mixture into the molds. Place in the fridge for several hours until set.
  11. Place the biscuits into a food processor and blend. Place the fine crumbs in a small bowl and set aside until ready to be used.
  12. Grab the finger limes, use a sharp knife and gently split them in half.
  13. Use a small spoon to scoop out the pearls. Place into a small bowl until ready to be used.
  14. To remove panna cottas simply run a knife along the top edge. Use your fingers to pry the mold away from the panna cotta. Gently invert and press down to release the panna cottas.
  15. Place a panna cotta onto a small plate. Sprinkle some crumbs around the base.
  16. Add a good spoonful of the finger lime pearls to the top of the panna cotta. Add a fresh melon myrtle leaf to finish.
  17. Congratulations you have now made delicious lemon myrtle panna cottas.
  18. Serve, devour and enjoy.