Coconut Panacotta with Passion Fruit Jelly
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Time and Servings
Serves:4
Preparation Time:1.5 hours, + overnight chilling
Cooking Time:40 minutes
Ingredients
Passion Fruit Jelly
½ cup passion fruit juice
30g sugar
2 tsp gelatine powder
¼ cup passion fruit pulp
Coconut Pannacotta
3 tsp gelatine powder
750g coconut milk
120g sugar
¾ tsp vanilla extract
Zest of 1 lime
Coconut Streusel Crumble
60g cake flour
40g almond flour
40g desiccated coconut
60g light brown sugar
20g white sesame seeds
Zest of 1 lime
70g butter, chilled
1 tsp salt
Mango & Mint
1 fresh mango
1 lime
Small mint leaves
Method
Passion Fruit Jelly
Put 3 tablespoons of the passion fruit juice into a bowl, sprinkle over the gelatine and allow to bloom for a couple of minutes.
Put the rest of the passion fruit juice and sugar into a saucepan over a medium heat. Stir until the sugar has dissolved.
Remove from the heat. Add the bloomed gelatine to the hot passion fruit liquid. Stir to dissolve.
Add the passion fruit pulp and stir through.
Line a loaf tin with cling film, oiling the tin first to ensure the cling film sticks well and is smooth on the base.
Pour the mixture into the prepared tin and place in the fridge to set for 1 hour.
Coconut Pannacotta
Put 6 tablespoons of coconut milk into a bowl, sprinkle over the gelatine and allow to bloom for a couple of minutes.
Put the remaining coconut milk, sugar and lime zest into a sauce pan and heat, while stirring, until the sugar has dissolved (do not allow it to come to the boil).
Remove from the heat and add the vanilla and bloomed gelatine. Whisk through until the gelatine has dissolved. Return to a low heat if need be, and warm carefully until dissolved. Strain the mixture through a sieve and allow it to sit for about 20 minutes to cool slightly.
Pour the mixture into the tin with the chilled passion fruit jelly. Place in the fridge to set, ideally overnight.
Once chilled, carefully lift the pannacotta out of the tin, holding onto the cling film. Place on a chopping board, and slice the pannacotta into 4 even, neat rectangles. Return to the fridge until ready to plate.
Coconut Streusel Crumble
Put the cake flour, almond flour, coconut, brown sugar, sesame seeds, lime zest and salt together into a bowl.
Chop the butter into small cubes, and add to the bowl. Use your fingers to rub the butter into the dry ingredients, until it resembles a crumb like texture. Put the mixture in the fridge to set for 20 minutes.
Preheat the oven to 170C.
Crumble the dough mixture on a baking paper-lined tray. Bake in the oven for about 20-25 minutes, until golden. Stir the crumble halfway through baking.
Remove from the oven and allow to cool.
Mango & Mint
Slice the mango into even ½ cm cubes. Add the zest and juice of one lime. Pick a few small mint leaves and keep aside for plating.
Plating
Spoon a rough line of the coconut streusel along the plate. Place the pannacotta rectangle on top of the crumble at an angle.
Put small spoonfuls of the fresh mango around the dessert and top with baby mint leaves.
Optional, serve the dessert with passionfruit sorbet.
