Issuu on Google+

Coconut & White Chocolate Panna Cotta, Mandarin, Lychee and Persimmon


Coconut & White Chocolate Panna Cotta, Mandarin, Lychee and Persimmon. 250ml coconut cream 250ml bluetop milk 3.5 leaves gelatine 1 vanilla pod (scraped seeds only) 100g caster sugar 150g white chocolate Soak gelatine in cold water to soften. Bring coconut cream, milk, sugar and vanilla to a light simmer and remove from heat. Whisk white chocolate through hot mix until fully melted. Mix through dissolved gelatine. Place mix into a plastic container or tray and refrigerate for 2 hours until set.

Caramel Poached Mandarin 100g caster sugar 30ml water 100ml water 1 vanilla pod (scraped seeds only) 10 mandarins (peeled and pith free)

Place sugar and 30ml water into saucepan and bring to a light caramel. Carefully whisk in 100ml water and vanilla seeds and continue to stir until caramel has dissolved. Place mandarins into caramel syrup and bring to a low simmer. Continue to cook until just cooked through and caramel is at a glazing consistency.

To serve Fresh As Mandarin Fresh As Lychee Mandarin sorbet* Fresh persimmon cut into wedges (use pineapple if unavailable) Place scoops of panna cotta onto serving dishes. Warm through caramelised mandarins, glaze with excess syrup and place around panna cotta. Add a scoop of sorbet. Scatter a few wedges of persimmon, or pineapple, around the plate. Top with freeze dried mandarin and lychee. *A good quality store bought sorbet will work well.

Fresh As Panna Cotta - By Tribeca