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


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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