In a saucepan add the coconut cream, whipping cream, sweetener, lemongrass and kaffir lime leaves. Make sure you bruise the lemongrass to release it’s flavour and also tear the kaffir lime leaves before adding it in.
Heat on a low flame for about 5 minutes till the mixture starts to simmer. Immediately cover with a lid and set aside for 30 minutes for all the flavours to be infused.
Mix the gelatin with water and let it bloom for 5 minutes.
Put the panna cotta mixture on the stove and add in the gelatin and cook on a low heat till fully dissolved.
Once the mixture starts to bubble turn off the heat and strain it.
Pour into molds or dishes for serving. Chill for 4 hours in the fridge.