Coconut Passion Panna Cotta Recipe
vanilla, passionfruit custard, coconut tapioca, kiwi, coconut sorbet
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Ingredients
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Panna Cotta Base
Passionfruit Custard
Coconut Tapioca
Garnish
Method
Panna Cotta Base
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin powder over water. Let it sit for about 5 minutes to bloom.
- 2
Heat Cream
In a saucepan over medium heat, combine heavy cream, sugar, and vanilla extract. Stir until sugar is dissolved and the mixture is hot, but do not boil.
- 3
Combine Gelatin
Once the cream mixture is hot, remove it from heat and stir in the bloomed gelatin until fully dissolved.
- 4
Chill Panna Cotta
Pour the panna cotta mixture into serving cups and refrigerate for at least 4 hours until set.
Passionfruit Custard
- 5
- 6
Heat Cream
In a saucepan, heat heavy cream over medium heat until just simmering, then gradually pour it into the egg mixture while whisking continuously.
- 7
Cook Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.
- 8
Chill Custard
Remove from heat and let it cool before refrigerating until set.
Coconut Tapioca
- 9
Soak Tapioca
In a bowl, soak tapioca pearls in water for 30 minutes. Drain and rinse.
- 10
Cook Tapioca
In a saucepan, combine soaked tapioca pearls, coconut milk, sugar, and salt. Cook over medium heat, stirring frequently until the pearls are translucent and tender, about 15-20 minutes.
- 11
Cool Tapioca
Remove from heat and let cool. Refrigerate until ready to serve.
Assembly and Garnish
- 12
Assemble Dessert
In a serving glass, layer the coconut tapioca at the bottom, followed by the panna cotta, and top with the passionfruit custard.
- 13
Garnish
Garnish with slices of kiwi and a scoop of coconut sorbet on top just before serving.
