Ingredients:
- Panna Cotta:
- 450 ml cream
- 150 ml milk
- 1 split vanilla pod
- 1 cup desiccated coconut
- Finely grated peel of 1 lime
- 200g sugar
- 5 gelatine leaves
- Passion fruit coulis
- 4 passion fruits
- ½ cup stock syrup
- Pineapple
- 1 pineapple, peeled
- 1 cup stock syrup with fresh mint
Method:
- Ccoconut Panna Cotta In a pot
- Add the milk,cream, sugar, lime zest then scrape the seeds out the vanilla pod and add to the mixture.
- Heat the mixture slowly… over medium heat
- In another pan, toast the desiccated coconut until lightly toasted.
- Add this too to the cream and milk mixture.
- Give it a quick stir and once the sugar is dissolved and the mixture is warm, remove it from the hotplate and allow to steep… after 20 minutes strain the mixture through a fine sieve.
- Quickly reheat, bloom the gelatine in some cold water and add to the cream mixture.
- Stir until all the gelatine is dissolved, remove from the heat and cool over a ice water bath.
- The mixture will form a thin layer on top if you do not cool it quickly enough. And we do not want this to happen.
- Pour the mixture onto 2 plates and place in the fridge to set. This will take 30 minutes.
- Passion fruit coulis
- Cut open the passion fruits and remove the pulp.
- Add this into a small sauce pot together with the stock syrup.
- Cook slowly for 10 minutes until the mixture starts to become syrupy, then cool it down completely.
- It will thicken even more while it cools down.
- Pineapple.
- Take a pot and add the mint stock syrup and heat up slowly
- Then cut the pineapple cheeks of the sides.
- Place it into the pot and poach the pineapple for two minutes, remove from the heat and leave to cool in the syrup.