Taste this gorgeous recipe for yourself! Ainsley Harriott will be demonstrating this dish at LifeStyle FOOD Chef’s Table at the Good Food and Wine Show in Sydney from the 28 - 30 June.
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Panna cotta is a set Italian cream that is almost a cross between a crème brulee (without the crunchy topping) and a mousse. What makes them so special is the addition of the coconut milk, giving them a truly exotic flavour.
To make the panna cotta, split the vanilla pod in half and scrape out the seeds. Put the gelatine leaves into a bowl of cold water and leave them to soak for 10 minutes. Put the cream, coconut milk, caster sugar and scraped out vanilla seeds into a pan and slowly bring up to the boil. Take the pan off the heat, gently squeeze the soaked gelatine leaves dry and add, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug.
Divide the mixture equally between 6 x (150ml) 1/4 pint dariole moulds or ramekins, place them on a baking tray and leave them to set in fridge for at least 3 hours or up to two days is fine.
Meanwhile, cut the passion fruits in half and scoop out the pulp into a bowl and set aside.
To serve, unmould the panna cotta by dipping them briefly into hot water and arrange on plates. Decorate with the raspberries, passion fruit pulp and mint to serve.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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