Panna cotta with pawpaw in lime syrup

Panna cotta with pawpaw in lime syrup - Finish your low-fat feast with this creamy dessert draped in exotic fruit and syrup.
Preparation Time

20 minutes
Cooking Time

15 minutes
Ingredients (serves 6)

185ml (3/4 cup) honey
1 x 7cm cinnamon stick
1 vanilla bean, split
6 green cardamom pods, bruised
2 whole star anise
6 whole cloves
60ml (1/4 cup) water
600ml buttermilk
60ml (1/4 cup) hot water
1 tbs gelatine powder
1 lime
2 tbs caster sugar
400g pawpaw, peeled, deseeded, thinly sliced

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Method

Place the honey, cinnamon, vanilla bean, cardamom, star anise and cloves in a saucepan over medium-high heat. Bring to the boil. Cook, stirring, for 3-4 minutes or until mixture begins to turn a deep golden colour. Remove from heat. Add the water and set aside to cool slightly.

Meanwhile, place buttermilk in a saucepan over medium-low heat and stir for 2-3 minutes or until just heated.

Place hot water in a heatproof jug. Sprinkle with gelatine and whisk with a fork until gelatine dissolves. Strain the honey mixture through a fine sieve into the buttermilk. Add the gelatine mixture and combine. Place six 185ml (3/4-cup) capacity metal dariole moulds on a baking tray. Pour buttermilk mixture evenly among the moulds. Cover and place in the fridge for 4 hours or until set.

Use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel rind from lime. Use a small sharp knife to remove the white pith from rind. Cut rind into very thin strips.) Juice the lime. Combine the lime rind, lime juice and sugar in a saucepan over medium heat and stir for 3-5 minutes or until sugar dissolves and syrup thickens. Set aside for 30 minutes to cool.

Place pawpaw in a bowl. Add syrup and combine. Turn panna cottas into serving bowls. Divide pawpaw among bowls and drizzle over syrup to serve.