Coconut panna cotta
METHOD
Blend mangoes, icing sugar and lemon juice to a smooth puree. Place in an ice cream machine and churn. Freeze overnight.
Place cream, milk, coconut milk and sugar in a saucepan and simmer (Do not boil!)
Squeeze water from gelatine and add gelatine to coconut milk mix until all dissolved.
Place in moulds and chill in fridge for at least 4 hours (preferably overnight).
Bring water and sugar to boil in a pan and simmer for 15 minutes.
Peel and core pineapple, cut in quarters. Thinly slice one quarter of the pineapple and place on parchment lined baking tray.
Brush each slice with water and sugar mix and put in a preheated oven at 80 degrees to dry out.
Cut remaining pineapple into 8 pieces and add to remaining water and sugar mix and caramelise.
Turn out the panna cottas and arrange on plate with sorbet and pineapple.
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