Lemongrass Coconut Panna Cotta

STEP 1: BUILD AND INFUSE THE COCONUT BASE

Trim the lemongrass stalks, peel away the dry outer layers, and bruise the lower third of each hard with the back of a knife to crack the fibres, where the oils live. Slice thinly. Reserve the most tender inner core of one stalk, grate it finely, and set aside for Step 4. Combine the coconut milk, cream, whole milk, caster sugar, and all but a handful of the sliced lemongrass in a saucepan. Warm gently to just below a simmer, stirring to dissolve the sugar - do not boil. Off the heat, stir in the reserved handful of lemongrass, cover, and steep for 1 hour, then refrigerate overnight. This extended hot-then-cold infusion draws far more lemongrass aroma into the cream than a quick steep, without cooking out its freshness.

STEP 2: BLOOM THE GELATINE

Soak the gelatine leaves in a bowl of cold water for about 5 minutes, until completely soft and floppy. Meanwhile, gently re-warm the infused base until hot but not boiling, then strain through a fine sieve, pressing well on the lemongrass to extract every drop, and discard the solids. Lift the gelatine from its water, squeeze out the excess, and whisk it into the hot base until fully dissolved. Whisk in the lime zest and the pinch of salt.

STEP 3: SET TO A WOBBLE

The set was the most-praised element, so resist the urge to firm it up - the gelatine above is deliberately restrained for a soft, trembling panna cotta. Let the mixture cool to barely warm, stirring now and then so the lemongrass stays evenly suspended rather than rising. Whisk in the reserved grated lemongrass heart (see Step 4), then pour into the glasses or moulds, cover, and chill for at least 4 hours, ideally overnight, until just set with a clear wobble. If you intend to unmould, lightly oil the moulds first with a neutral oil.

STEP 4: FINISH THE LEMONGRASS

Adding the finely grated lemongrass heart from Step 1 at this point - never strained out - keeps a bright, fresh lemongrass note right at the front of the dish, the part of the brief a long infusion alone cannot fully answer. Use a light hand: a teaspoon is plenty, and it should perfume rather than turn the custard fibrous.

STEP 5: MAKE THE MANGO PUREE

Blend the mango flesh until smooth, loosening with a little lime juice. Taste: it should be fragrant and bright, with sugar added only if the fruit is dull. For the texture the judges loved, keep it on the soft side with a little body - this is a puree with soft chunks, not a thin coulis. Chill until needed.

STEP 6: PLATE

Spoon a generous bed of mango puree onto each plate. If unmoulding, dip each mould briefly in hot water and turn the panna cotta out onto the puree; otherwise serve in the glass set over a little puree. Scatter the soft mango cubes, grate fresh lime zest over the top at the last moment, and finish with mint. Serve cold - the lime zest is the lift the judges singled out, so add it just before serving rather than in advance.