Recipe for coconut panna cotta
Panna cotta means cooked cream and is originally an Italian dessert.
This recipe is quite far from the original Italian version, as it includes coconut, mango, and passion fruit. However, this does not make it any worse, and the exotic ingredients give the well-known dessert a refreshing twist.
The list of ingredients is long, but none of them are hard to find. A super delicious dessert that can be made well in advance – and it looks like a million bucks.
Ingredients
- 200 gram Whipping Cream
- 125 gram Milk
- 175 gram Coconut Milk
- 85 gram Sugar
- 2 pcs. Gelatin Sheets in sheets
- 40 gram egg white
- 80 gram Sugar
- 1 pcs. Egg
- 2 pcs. Egg Yolk
- 65 gram Passion Fruit Puree available in jars
- 50 gram Sugar
- 0.5 pcs. Gelatin Sheets 1/2 sheet
- 10 gram Butter
- 100 gram Mango Puree available in jars
- 25 gram Water
- 25 gram Sugar
- 1 gram Agar agar
- 100 cloves Tapioca Pearls or sago pearls
- 400 gram Water
- 125 gram Coconut Milk
- 25 gram Palm Sugar grated
- 100 gram Sugar
- 45 gram Water
- 20 gram Glucose Syrup
- 3 pcs. Saffron threads
- 200 gram Pineapple peeled and diced
Instructions
Panna Cotta:
- Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit)
- Soak the gelatin sheets in cold water for 10-15 minutes.
- Combine heavy cream, milk, coconut milk, and sugar in a saucepan.
- Heat the ingredients to 80 degrees Celsius (176 degrees Fahrenheit) and then remove the saucepan from the heat.
- Squeeze the soaked gelatin sheets to remove excess water and add them to the hot mixture.
- Stir thoroughly until the gelatin dissolves.
- Strain the mixture through a sieve and place it in the refrigerator to cool.
- Once cold, pour the mixture into a dessert mold designed for molding liquids into half-spheres.
- Place the mold in the refrigerator until it sets.
Meringue:
- Place egg whites and sugar in a bowl that can withstand a water bath.
- Position the bowl over a pot of boiling water - the bottom of the bowl should not touch the water.
- Whisk vigorously until the mixture becomes thick and syrupy and all the sugar crystals are dissolved.
- Remove the bowl from the heat and use a palette knife to spread a very thin layer of the meringue mixture onto a sheet of baking paper.
- Bake the meringue in the oven for about 45 minutes until it is crispy.
- Remove the meringue from the oven.
- Use a blow torch to brown the surface until it is light brown, then break the meringue into appropriate sized pieces for later use.
Passion Fruit Curd:
- Soak gelatin sheets in cold water for 10-15 minutes.
- Whisk eggs, passion fruit puree, and sugar together in a bowl that can withstand a water bath.
- Place the bowl over a pot of boiling water - the water should not touch the bottom of the bowl.
- Stir the mixture with a wooden spoon until it begins to thicken.
- Add the soaked gelatin and butter to the mixture and stir well.
- Remove the bowl from the heat and strain the mixture through a sieve.
- Pour the mixture into a piping bag and place it in the refrigerator to cool.
Mango Gelée:
- Combine mango puree, water, and sugar in a saucepan.
- Add agar agar and whisk it into the liquid until it is dissolved.
- Strain the liquid through a sieve and place it in a baking pan to cool.
- Once the gelée has set, cut it into small cubes measuring 1x1 centimeter.
Coconut Sago:
- Pour water and tapioca pearls into a saucepan.
- Bring the saucepan to a boil and let the contents simmer over low heat until the center of the pearls is just a small white dot.
- Rinse the tapioca pearls in cold water and drain them.
- Add palm sugar and coconut milk, stir thoroughly, and set aside.
Caramelized Pineapple:
- Caramelized pineapple is made by heating sugar, water, and glucose syrup in a saucepan while stirring.
- Stir until all the sugar is dissolved and the liquid is lightly browned.
- Add pineapple and saffron and let the fruit caramelize.
- Remove the saucepan from the heat and take out the pineapple pieces.
- Place them on baking paper to cool.
Serving:
- Place the cold panna cottas on the plates.
- Garnish with passion fruit curd, coconut sago, caramelized pineapple, pieces of burnt meringue, and mango gelée.
Notes
It looks nice to decorate cakes and desserts with a sprig of fresh mint or lemon balm.