serves
4
prep
15 minutes
cook
5 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
Panna cotta
- 1 tsp unflavored gelatine powder
- 2 cups coconut milk
- 2 tbsp + 1 tsp sugar
Passionfruit sorbet
- 500 g frozen mango cubes
- 100 g strained passionfruit juice
- 50 g coconut water
- 50 g mezcal (see Note)
- 3 tsp (15 ml) agave syrup
Chilling time: at least 8 hours
Instructions
- To make panna cotta: In small bowl, sprinkle gelatin over ½ cup coconut milk and stir to blend. Let stand 15 minutes to soften gelatin.
- In small saucepan over medium heat, bring 1 cup coconut milk and sugar to simmer, stirring until sugar dissolves. Remove from heat. Transfer milk-sugar mixture to blender and add milk-gelatin mixture and remaining ½ cup coconut milk. Blend 30 seconds and strain.
- Ladle strained mixture into four stemmed dessert coupes or bowls. Chill uncovered until cold, then cover and keep refrigerated for at least 8 hours or overnight, or until the panna cotta is set.
- Meanwhile, to make sorbet: In a high-speed blender, blend all ingredients on high speed for about 30 seconds, or until smooth. Transfer to bowl and transfer to freezer for 1 hour.
- To serve: Scoop passionfruit sorbet over panna cotta. Spoon passionfruit pulp over panna cotta and top with fresh lime zest and micro mint. Serve immediately.
Note
• Mezcal is a Mexican spirit distilled from the agave plant. The process used gives mezcal typical smoky notes. Although it is different to tequila, you could substitute tequila in this recipe.
• To make ahead: Panna cotta can be made up to 2 days ahead, and stored covered and refrigerated. Sorbet can be made up to 5 days ahead, kept covered in freezer.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
