Coconut Panna Cotta Recipe
passionfruit foam, tuile, kiwi sauce
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Ingredients
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Coconut Panna Cotta
Passionfruit Foam
Kiwi Sauce
Tuile
Method
Coconut Panna Cotta
- 1
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened.
- 2
Heat Ingredients
In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until sugar is dissolved, but do not bring to a boil.
- 3
Combine Gelatin
Remove the saucepan from heat, and stir in the softened gelatin and vanilla extract until fully dissolved.
- 4
Set Panna Cotta
Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set.
Passionfruit Foam
- 5
Prepare Gelatin
Soak the gelatin sheet in cold water for about 5 minutes.
- 6
Heat Passionfruit Puree
In a small saucepan, heat the passionfruit puree and sugar until sugar is dissolved.
- 7
Combine Gelatin
Remove from heat and stir in the softened gelatin until completely dissolved. Let cool slightly.
- 8
Fold in Whipping Cream
Whip the cream until soft peaks form and gently fold into the passionfruit mixture until combined. Refrigerate until ready to serve.
Kiwi Sauce
- 9
Prepare Kiwi
Peel and chop the kiwis into small pieces.
- 10
Cook Sauce
In a small saucepan, combine kiwi, sugar, and water. Cook over medium heat until the kiwi softens and breaks down, about 5-7 minutes.
- 11
Blend Sauce
Blend the mixture until smooth and strain if desired. Let cool.
Tuile
- 12
- 13
Bake Tuiles
Preheat the oven to 180°C (350°F). Spread thin circles of batter on a baking sheet lined with parchment paper. Bake for about 5-7 minutes or until golden.
- 14
Shape Tuiles
Remove from the oven and quickly shape the tuiles while warm. Let cool completely.
