Coconut Panna Cotta
2 cups coconut milk
1 ¼ cups heavy cream
½ cup sugar
4 sheets gelatin
Combine coconut milk and cream. Scald half of liquid with sugar. Soften the gelatin in cold water, then dissolve in warm milk mixture. Stir into cold milk mixture. Strain and cool over ice bath, stirring gently until gelatin begins to set. put the glass half lying on a carton of eggs. Put the mixture and let cool in the refrigerator for an hour.
Chocolate Panna Cotta:
85 grams sugar
350 grams heavy cream
125 grams milk chocolate, melted
4 gelatin sheets silver
In a saucepot, bring sugar, heavy cream to light simmer. Add melted milk chocolate and incorporate fully. Soak gelatin sheets in water and add to the pot. . Let it cool to room temperature then add the mixture on top of the chilled panna cotta. Let it set in the refrigerator, about 30 minutes to 1 hour.
Mango Passion Fruit Gelee
150g fresh mango, diced
100g passion puree
25 g granulated sugar
2g sheet gelatine
Warm half of the passion puree with the sugar in a medium saucepan over low heat. In the meantime, soak the sheet gelatine in ice water. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm passion puree. Add the rest of the puree and diced mangoes and mix well. Let it cool to room temperature then spoon the mixture on top of the chilled milk chocolate panna cotta. Let it set in the refrigerator, about 30 minutes to 1 hour.
Passionfruit Emulsion:
10 ounces passionfruit puree
1¾ ounces sugar
½ teaspoon lecithin
In a small pot, bring ingredients to 120°F. Emulsify with a hand blender.
Coconut Meringue:
3½ ounces egg white
3½ ounces sugar
3½ ounces 10x sugar, sifted
Coconut flake
Preheat oven to 212°F. Whip egg whites slowly, carefully adding the sugar. When the whites reach hard peak, fold in the sifted 10x sugar. Pipe long log meringues onto parchment paper. Dust with coconut and bake for one hour.
Top glass with passion fruit emulsion. Garnish with pieces of coconut meringue.
2 cups coconut milk
1 ¼ cups heavy cream
½ cup sugar
4 sheets gelatin
Combine coconut milk and cream. Scald half of liquid with sugar. Soften the gelatin in cold water, then dissolve in warm milk mixture. Stir into cold milk mixture. Strain and cool over ice bath, stirring gently until gelatin begins to set. put the glass half lying on a carton of eggs. Put the mixture and let cool in the refrigerator for an hour.
Chocolate Panna Cotta:
85 grams sugar
350 grams heavy cream
125 grams milk chocolate, melted
4 gelatin sheets silver
In a saucepot, bring sugar, heavy cream to light simmer. Add melted milk chocolate and incorporate fully. Soak gelatin sheets in water and add to the pot. . Let it cool to room temperature then add the mixture on top of the chilled panna cotta. Let it set in the refrigerator, about 30 minutes to 1 hour.
Mango Passion Fruit Gelee
150g fresh mango, diced
100g passion puree
25 g granulated sugar
2g sheet gelatine
Warm half of the passion puree with the sugar in a medium saucepan over low heat. In the meantime, soak the sheet gelatine in ice water. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm passion puree. Add the rest of the puree and diced mangoes and mix well. Let it cool to room temperature then spoon the mixture on top of the chilled milk chocolate panna cotta. Let it set in the refrigerator, about 30 minutes to 1 hour.
Passionfruit Emulsion:
10 ounces passionfruit puree
1¾ ounces sugar
½ teaspoon lecithin
In a small pot, bring ingredients to 120°F. Emulsify with a hand blender.
3½ ounces egg white
3½ ounces sugar
3½ ounces 10x sugar, sifted
Coconut flake
Preheat oven to 212°F. Whip egg whites slowly, carefully adding the sugar. When the whites reach hard peak, fold in the sifted 10x sugar. Pipe long log meringues onto parchment paper. Dust with coconut and bake for one hour.
Top glass with passion fruit emulsion. Garnish with pieces of coconut meringue.
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