Ingredients
| 1 pottle kina, drained | |
| 250ml milk | |
| 200ml cream | |
| ¾ tablespoon sea salt | |
| zest and juice of 1 lime, plus extra juice to serve | |
| 2 makrut (kaffir) lime leaves, finely shredded | |
| 3 leaves gelatine, soaked | |
| seasoned wakame or toasted, ground nori, to serve | |
| prawn crackers or rice crackers, to serve |
Instructions
| 1. | Put the kina, milk, cream, salt, lime zest and juice and lime leaves in a food processor or upright blender and process until very well blended. |
| 2. | Put into a suitable pot, bring to just below a simmer then remove from the heat. |
| 3. | Remove the gelatine from the water and add to the pan, stirring to combine. |
| 4. | Strain through a fine sieve. |
| 5. | Grease some dariole moulds or similar with a little oil or cooking-oil spray. |
| 6. | Pour the kina cream evenly into the moulds until about half full and place carefully in the fridge to set for a minimum of 3-4 hours, or preferably overnight. |
| 7. | To serve, squeeze over some extra lime juice and sprinkle with seasoned wakame or toasted, ground nori, then serve with crackers. |
Photography Fraser Chatham
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