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Coconut Panna Cotta with Mango Gel and Lime Curd

Serves 6
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Coconut Panna Cotta, combine milk, coconut cream, sugar, vanilla bean and vanilla seeds in a medium saucepan and place over low-medium heat. Cook, stirring, until just below boiling point. Remove from heat.
  • Drain the gelatine and squeeze out excess water. Add drained gelatine to the saucepan and stir until dissolved. Strain mixture into a bowl and set over an ice bath to cool, whisking occasionally. Divide mixture between 6 x 250ml capacity glasses and place into the fridge to set, about 3-4 hours.
  • For the Mango Gel, place mango and 1/3 cup water into the bowl of a food processor and process until a puree forms. Transfer to a small saucepan, add sugar and whisk over a medium heat until sugar dissolves. Bring to the boil then remove from the heat.
  • Drain gelatine and squeeze out excess water. Add to the mango mixture and whisk until gelatine dissolves. Strain through a fine sieve into a bowl and set over an ice bath to cool slightly. Pour mixture into a squeeze bottle. Fill the cavities of 24 x 2cm diameter dome moulds and place into the freezer until set. Place into fridge until needed.
  • For the Lime Curd, place egg yolks, sugar, lime juice and lime zest into a small saucepan and whisk well to combine. Place saucepan onto a low medium heat and cook, whisking, for 2-3 minutes until the sugar dissolves.
  • Add butter, one piece at a time, whisking continuously until melted before adding another piece. Continue to cook while whisking for 4-5 minutes or until mixture thickens and coats the back of a spoon.
  • Strain mixture through a sieve into a bowl and place over an ice bath to cool slightly. Pour into a squeeze bottle and place into the fridge to cool completely.
  • To prepare the Salted Macadamia Crumb, line a baking tray with baking paper and set aside.
  • Place ingredients, except for the butter, along with a generous pinch of salt, to taste, into a large bowl and mix to combine.
  • Add the butter to the dry ingredients and use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs.
  • Spread the mixture over the prepared tray and bake in the oven, stirring halfway through the cooking time, until golden brown, about 20 minutes. Remove from oven and set aside to cool.
  • To serve, sprinkle some Salted Macadamia Crumb over one half of each Panna Cotta. Top with domes of Mango Gel, pipe in some Lime Curd and garnish with some freeze dried pineapple, lime zest and edible flowers.

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