Lemongrass panna cotta with peanut praline, watermelon granita and pineapple

This elegant lemongrass panna cotta with peanut praline, watermelon granita and pineapple dessert will please any dinner party.

Ingredients:

For the granita

• 400ml watermelon juice
• 75ml vodka
• 75ml champagne
• 15ml lemon juice
• 75g caster sugar

For the panna cotta

• 2 lemongrass stalks, chopped
• roughly
• 4 kaffir lime leaves, chopped
• 400ml coconut milk
• 300ml full cream milk
• 75g caster sugar
• 3 gelatine leaves, soaked

For the praline

• 100ml water
• 200g caster sugar
• 100g chopped roasted peanuts

For the garnish

• 200g pineapple, diced into small cubes
• 4 Vietnamese mint leaves, shredded

Method:

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.

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.

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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.

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.

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