Lemongrass Panna Cotta with Papaya Lime Granita


papaya recipes

papaya recipes


  • 600 ml full cream
  • 1 ½ gelatine sheets (Titanium brand)
  • 1 lemongrass stalk
  • ½ papaya
  • 1 lime
  • 70 g caster sugar
  • A few sprigs of mint (optional for garnish)


  1. Place the cream in a pot on medium high heat. Using a pestle (or something similar), pound the lemongrass until it slightly breaks open. Cut the lemongrass into 5 cm pieces then add to the cream along with the sugar. Bring to a simmer, reduce heat to medium low then simmer for at least 15 mins, remove pot from heat.
  2. Using a spoon, remove the seeds from the papaya. Peel the skin from papaya then cut into rough chunks. Add to a blender with the juice of one lime and a splash of water. Blitz well until smooth.
  3. Pour papaya puree into a baking tray lined with baking paper and spread evenly. Place in the freezer until frozen and rock hard.
  4. Fill a small bowl with water and place gelatine sheets for approx. 3 mins until soft. Squeeze the sheets to remove excess water. Add to the cream and stir in until dissolved.
  5. Pour the cream through a sieve (to catch lemongrass) into a jug. Divide the cream into 4 glasses then place in the fridge. Let set for at least 8 hours (overnight preferable).
  6. When ready to serve, remove frozen papaya from the freezer. Using a fork, scrape the frozen papaya until a fluffy granita forms. Remove panna cotta from the fridge and top with granita. Garnish with mint if using.

Makes: 4 glasses
Takes: 30 mins plus setting time