Makes 6
Place cream and milk in a pan with caster sugar, lime leaves, zest and 75g palm sugar. Bring to a boil over medium-high heat, then set aside for 30 minutes in infuse.
Meanwhile, soak gelatine leaves in cold water for 5 minutes. Reheat cream mixture slightly over low heat. Squeeze out gelatine to remove excess liquid, then add leaves cream mixture, stirring to dissolve gelatine. Strain into jug, discard solids, then pour into six 1/3 cup (80ml) dariole moulds. Chill for at least 4 hour or overnight.
Place remaining 100g palm sugar in a saucepan with 1/3 cup (80ml) cold water. Stir over low heat until sugar dissolves. Simmer for 2 minutes, cool slightly, then add passionfruit pulp, stirring to combine. Chill until ready to serve.
When ready to serve, thread pineapple leaves onto 12 skewers, followed by alternating pieces of mango, pineapple and papaya. Unmould pannacotas by dipping moulds briefly in warm water, place on a serving plate and drizzle with passionfruit syrup. Serve each pannacotta with 2 fruit skewers and toasted coconut to springkle.
400ml pure (thin) cream
200ml milk
1/4 cup (55g) caster sugar
2 kaffir lime leaves
Grated zest of lime
175g light palm sugar, grated
3 gold - strength gelatine leaves
6 passionfruit
1/2 cup each cubed mango, pineapple and papayas, plus 12 small pineapple leaves.
1/2 cup (45g) desiccated coconut, toasted for 2-3 minutes in a 170 degree celcius oven (be careful as it burn quickly)
Recipe by Valli Little
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