Lemongrass panna cotta with peanut praline, watermelon granita and pineapple
<p>This elegant lemongrass panna cotta with peanut praline, watermelon granita and pineapple dessert will please any dinner party.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>For the granita</em></p>
<ul>
<li>400ml watermelon juice</li>
<li>75ml vodka</li>
<li>75ml champagne</li>
<li>15ml lemon juice</li>
<li>75g caster sugar</li>
</ul>
<p><em>For the panna cotta</em></p>
<ul>
<li>2 lemongrass stalks, chopped</li>
<li>roughly</li>
<li>4 kaffir lime leaves, chopped</li>
<li>400ml coconut milk</li>
<li>300ml full cream milk</li>
<li>75g caster sugar</li>
<li>3 gelatine leaves, soaked</li>
</ul>
<p><em>For the praline</em></p>
<ul>
<li>100ml water</li>
<li>200g caster sugar</li>
<li>100g chopped roasted peanuts</li>
</ul>
<p><em>For the garnish</em></p>
<ul>
<li>200g pineapple, diced into small cubes</li>
<li>4 Vietnamese mint leaves, shredded</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. Make the granita first by combining all granita ingredients in a saucepan. Heat to a gentle simmer, and do not boil. Pour the mixture into a tray and freeze. When the mixture starts to freeze, use a fork to scrape through the mix. Do this every half hour until you have a flaky ice slush.</p>
<p>2. To make the panna cotta, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for a further 10 minutes. Strain, then set aside to cool slightly. Pour into martini glasses and allow to set for at least 4 hours.</p>
<p>3. Meanwhile, make the praline by combining the water and sugar in a saucepan. Stir over low heat until sugar dissolves. Increase the heat and bring to a boil, without stirring, until mixture is a caramel colour. Remove from the heat, stir in the peanuts and pour onto a lightly greased, or silicon paper-lined, tray. Allow to cool and set, then grind in a mortar and pestle or a food processor to a course powder.</p>
<p>4. To assemble, top panna cotta with pineapple, sprinkle over some praline and top with a mound of granita. Sprinkle over more praline and a little of the shredded Vietnamese mint. Serve immediately.</p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>
