Coconut Panna cotta

Posted October 31, 2014 by Hannah
Coconut Panna cotta with Salted caramel mascarpone mouse, lilly pilly meringue and toasted macadamias

Posted in :, Cuisines :
  • Ready Time :
    0 min




    Panna cotta

    • 250ml Coconut Cream
    • 250ml Coconut Milk
    • 50g Sugar
    • 4 Gelatin sheets

    Salted caramel mascarpone mousse

    • 250g mascarpone
    • 300ml Cream
    • 30ml Water
    • 75g Sugar
    • 3g Salt

    Lillly pilly meringue

    • 55g Egg whites
    • 120g Sugar
    • 35ml Water
    • 30ml Lilly pilly syrup
    • 1/2 cup Macadamia Nuts


    Coconut panna cotta

    1. Soak gelatine in ice water until soft then drain well.

    2. Heat coconut cream and milk with sugar, add and dissolve gelatine mixing well.

    3. strain and pour into desired mould or glass (if using a mould that you wish to remove panna cotta from, spray inside of mould first wish canola spray)

    Salted caramel mascarpone mousse

    1. Boil cream and remove from heat.

    2. Make your caramel with sugar and water by placing sugar and water into a pot and boiling until light brown. Sugar will continue to cook so do not take further than light brown or sugar will burn.

    3. pour cream into caramel, stirring constantly, take caution of steam.

    4. add salt, stir and chill

    5. Transfer mascarpone to bowl and very lightly soften by using the back of a spatular pressing against bowl.

    6. Whip cream to soft peaks and fold into mascarpone.

    7. Add cold caramel (as much as you like) and ripple by slowly and lightly folding through mixture.

    8. Pipe with a piping bag or spoon onto plate or into glass

    Lilly pilly meringue

    1. Bring water and sugar to boil and bring to 118°C

    2. Whip egg whites to a soft peak then add sugar syrup in a steady stream into whites

    3. Continue to whip until cool to touch and transfer to piping bag,

    4. Can pipe onto plate and torch or dry out in oven at 65°C (in oven, door ajar) for 4-6 hrs

    Toast macadamia nuts on an oven tray under the grill for 4-5min constantly turning as not to burn, then crush.

    Decorate plate with mint leaves and native violets.


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