Coconut panna cotta with lychee salad & mango sorbet

Coconut panna cotta with lychee salad & mango sorbet

By
From
Huxtabook
Serves
8
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
Mango sorbet, to serve

Panna cotta

Quantity Ingredient
650ml coconut milk
100g caster sugar
1 vanilla bean, split lengthways and seeds scraped
5 gelatine leaves, softened in cold water
100ml malibu or other coconut-flavoured rum
100ml pouring cream

Lychee salad

Quantity Ingredient
2 slices ripe pineapple, core removed, flesh diced
4 lychees, peeled, stoned and quartered
1/4 teaspoon black sesame seeds
2 mint leaves, torn
1/2 kaffir lime leaf, julienned as finely as possible

Dressing

Quantity Ingredient
50ml Sugar syrup
50ml lime juice

Method

  1. For the panna cotta

    In a small saucepan, bring the coconut milk, sugar, vanilla pod and vanilla seeds to the boil. Transfer to a non-porous container, cover and leave in the fridge overnight to infuse.
  2. The next day, return the mixture to the boil in a clean saucepan, then leave to cool slightly, before stirring in the softened gelatine, Malibu and cream.
  3. Strain into eight 100 ml dariole moulds, or into wide bowls or glasses. Cover and refrigerate for several hours, until set; the panna cotta can be made a day ahead.
  4. To serve

    If using moulds, use a palette knife to gently let a bit of air inside the inner edge of each mould, to release the suction of the panna cotta, then gently invert onto eight plates or bowls.
  5. Combine the lychee salad ingredients with the combined dressing ingredients. If serving on plates, arrange some salad on top and around the panna cotta; if serving in a bowl, scatter the salad over the top.
  6. Place a nice scoop of mango sorbet to the side of the panna cotta if using plates, or directly on top if serving in bowls.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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