Coconut panna cotta with passion fruit glaze and honeycomb
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Coconut panna cotta with passion fruit glaze and honeycomb
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INGREDIENTS
5 whole Gelatine leave(s) 2g
500 ml Double cream
400 ml Unsweetened coconut milk
200 g Caster sugar
100 ml Passion fruit purée
2 whole Passion fruit(s)
10 ml Dark rum
7.5 g Bicarbonate of soda
60 ml Golden Syrup
 

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DIRECTIONS
01
For the panna cotta : Soak the gelatine leaves in cold water to soften

02
Place the cream, coconut milk and sugar in a saucepan and bring to the boil

03
Once boiling, pass the mixture through a sieve and then add the softened gelatine leaves

04
Stir until thoroughly dissolved and then pour the mixture into individual moulds

05
Place in the fridge and allow to set

06
For the glaze and the honeycomb : For the glaze: place the passion fruit puree and the rum in a saucepan and bring to the boil

07
Reduce to a simmer and cook until you have a thick syrup

08
Scrape the seeds from the passion fruits and add to the glaze once it has cooled

09
For the honeycomb: place the sugar and the golden syrup in a saucepan and mix together off the heat

10
Place on the heat and heat, without stirring, until bubbling and golden in colour - this should only take a couple of minutes

11
Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a non-stick surface

12
Allow to cool and then break into shards

13
To serve : Turn the panna cotta out of the moulds and pour the passion fruit glaze on top

14
Finish with a sprinkling of the honeycomb pieces.

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