I like to combine exotic fruits and the couple formed by coconut and lime is perfect! This dessert is fresh, soft, sweet and slightly sour at the same time. This delicious panna cotta can transport us to remote and unexplored places, its taste and its fruits flavor remind us of the charm of tropical countries .. The recipe includes several steps, you must follow them in the order listed below. Let me allow to give you a suggestion: if you use silicone molds, the panna cotta must be frozen in order to extract it better. After it must be thawed before you serve it!
Serves: 8
For the panna cotta:
- 400 ml coconut milk
- 400 ml fresh cream
- Peel of 1/2 lime
- 1 lime juice
- 120 grams icing sugar
- 6 grams isinglass in sheets
Method
Soak the gelatine in cold water for about 10 minutes or until softened. Meanwhile pour coconut milk and cream into a large saucepan. Add the lime zest, the lime juice and the sugar. Stir gently with a whisk until the sugar is well dissolved. Bring the mixture to the boil; remove from heat. Squeeze the gelatin and add it to the mixture of cream and coconut. Let it dissolve. Filter with a fine mesh sieve and distribute in single-portion molds. Make it firm in the freezer.
For the crumble:
- 100 grams butter
- 100 grams all-purpose flour
- 100 grams almond flour
- 100 grams granulated sugar
- Fresh grated ginger to taste
- Freshly ground white pepper to taste
Method
Mix flours, spices and sugar with a mixer for about ten seconds. Then add the diced butter (it must previously placed in the freezer for a few minutes). Blend the mixture again. Put in the freezer for about 25 – 30 minutes so that the butter becomes firm. Then place the crumbs on a baking sheet lined with baking paper and bake in a preheated oven at 160 Celsius degrees for about 15-20 minutes. Remove from the oven and let cool.
For the red fruit coulis:
- 300 grams red fruits
- 75 grams granulated sugar
- 1/2 lime juice
Method
Put the red fruits in a non-stick pot. Add the sugar and pour the lime juice. Cook over low heat until fruits have softened and have released their juices. Remove from heat and let cool. Blend with a mixer and after sift with a fine mesh strainer to remove the seeds. Put aside.
Plating
Unnold the panna cotta, pour a little berries coulis on top. Decorate with crumble, fruit and mint leaves.