- 4 oz mint
- 1/2 pint double cream
- 1/2 pint milk
- 4 X gelatin leaves
- 4 X lemongrass sticks (roughly chopped)
- 1 X pineapple
- 1 handfull fresh picked mint
In a sauce pan gently heat the sugar, cream, milk & lemongrass until it starts to boil. In the meantime, soak the gelatin in cold waqter until soft then drain.
Whisk the softened gelatin into the boiling cream mixture & set aside to cool slightly. Once the mixture has cooled slightly, pour it through a fine sieve into a pouring jug and pour into moulds or glasses & refrigerate overnight.
Peel & dice the pineapple & mix with the shredded mint, keep in the fridge until needed.
Turn out the panna cottas & spoon over the pineapple salad & serve.
