Coconut Lemongrass Panna Cotta with Kiwi Compote

It's been raining constantly for about a week here in Northern California. While the rain was much needed, I'm more than ready to welcome warm sunny days back into my life. To bring a little piece of sunshine, here is the recipe for Panna Cotta with a tropical twist. Coconut milk, lemongrass, basil and kiwi....and I'm imagining myself at the beach....somewhere far, far away.......

Ingredients:

For Panna Cotta:

• 2 stalks lemongrass, white part only, chopped and crushed
• 1/2 cup Thai sweet basil, coarsely chopped
• 1 can coconut milk
• 2.5 cups milk
• 1/2 cup granulated sugar
• 2 packets powdered gelatin
• 6 tablespoons cold water

For compote:

• 1 pound kiwi, peeled and sliced
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tablespoon lime juice

Directions:

• In a medium saucepan, heat milk, sugar, lemongrass and basil over medium heat. Bring to boil, reduce the heat and continue to simmer, stirring occasionally, for another 10 minutes. Remove from heat, then add coconut milk into milk mixture. Mix until incorporated.
• Sprinkle gelatin over the cold water in a medium sized bowl, and let it sit for about 5 minutes. Using strainer, pour very hot Panna Cotta mixture over the gelatin (make sure that you get rid all of lemongrass and basil) and stir until the gelatin completely dissolved.
• Divide Panna Cotta into 8 serving bowls/cups, chill in the refrigerator until firm, at least 2 hours.
• To make compote: heat sugar, water and lime juice in a saucepan over medium heat, let it simmer until it thickens. Remove from heat and cool down. 
• To serve, toss sliced kiwis into the sugar syrup and blend well. Spoon kiwi compote on to each Panna Cotta bowl.