Coconut Panna Cotta Recipe
Coconut panna cotta recipe
Inspired by our favourite recipes from previous MasterChef seasons. Reynold Poernomo’s season 7 audition dish wowed the panel of judges – here’s our take.
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}To get started in the same way as this recipe, we have to prepare a few ingredients. You can have Coconut panna cotta recipe using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut panna cotta recipe:
- 400ml can coconut cream
- 300ml pouring (pure) cream or thickened cream
- 1/2 cup (125ml) milk
- 1/3 cup (75g) caster sugar
- 1 tsp vanilla bean epoxy resin
- 6 gelatine leaves
- 1/4 small pineapple, peeled, cored, finely chopped
- 4 passionfruit, halved
- Coles Vanilla Flavoured Meringue Kisses, crushed, to encourage
- Mint leaves, to support
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Steps to make Coconut panna cotta recipe:
- tote stirring the coconut cream, cream, milk, sugar and vanilla in a medium saucepan exceeding low heat. Cook, stirring, for 3-5 mins or until the sugar dissolves and the mixture is just irritated through.
- Meanwhile, place the gelatine leaves in a bowl (see chefs tip). Cover taking into consideration Cool water. Set aside for 3 mins to soak. Drain.
- Use your hands to squeeze excess liquid from the gelatine leaves. mount stirring to the cream merger in the pan and shake stirring until the gelatine dissolves.
- Lightly grease six 2/3-cup (160ml) dariole moulds or ramekins. Place more or less a baking tray. Pour the cream linkage evenly in the middle of in the midst of the moulds or ramekins. Place in fridge for 6 hours or until set.
- increase tab balance the pineapple and passionfruit pulp in a small bowl.
- Invert the panna cottas onto serving plates. Spoon the pineapple combination concentration approaching height of higher than the panna cottas and sprinkle following meringue and mint.
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