Lemon myrtle panacotta

Recipe Craig Squire - Ochre Restaurant - Cairns

Lemon myrtle panacotta – mango coulis

Makes 8 at 120ml – use lightly oiled dariole moulds
750ml cream
250ml milk
235g sugar
20 lemon myrtle leaves
1 vanilla bean
7 gelatine leaves or 50g powdered gelatine
shred leaves

Method
Bring all but gelatine slowly to scald (do not boil)
strain and split vanilla bean and scrape back vanilla bean seeds
into mix
set with gelatine
pour into moulds and set overnight in fridge
Mango coulis
100g castor sugar
100ml water
200g fresh ripe mango
Bring water and sugar to boil to dissolve sugar
When cool add fresh chopped mango and blend to smooth coulis