Coconut panna cottas with raspberries and passion fruit

Preparation

Halve the passion fruits. Split the vanilla pods. Zest the lemons. Lightly toast the coconut flakes.

Method

1. 1 Put the gelatine leaves in a small bowl and cover with cold water. Leave to soak for 10 minutes.
2. 2 Meanwhile, put the coconut milk, double cream, sugar and lemon zest in a medium saucepan.
3. 3 Scrape the seeds from the vanilla pod and add to the pan, along with the pod. Bring just up to the boil, then remove from the heat.
4. 4 Squeeze out the excess liquid from the gelatine and add to the cream mixture. Stir until dissolved, then leave to cool to room temperature.
5. 5 Strain into a pouring jug.
6. 6 Grease dariole moulds or water glasses with a little vegetable oil, then fill each with the mixture. Cover and chill for 5 hours.
7. 7 To serve, dip the moulds quickly in boiling water to help turn out the panna cottas. Alternatively, serve in the glass.
8. 8 Spoon half a passion fruit over each, than add a handful of raspberries and a few lightly toasted coconut flakes.