Coconut panna cotta recipe

Coconut panna cotta recipe


Inspired by our favourite recipes from previous MasterChef seasons. Reynold Poernomo’s season 7 audition dish wowed the board of adjudicators – here’s our take.

The ingredient of Coconut panna cotta recipe

  1. 400ml can coconut cream
  2. 300ml pouring (pure) cream or thickened cream
  3. 1/2 cup (125ml) milk
  4. 1/3 cup (75g) caster sugar
  5. 1 tsp vanilla bean epoxy resin
  6. 6 gelatine leaves
  7. 1/4 small pineapple, peeled, cored, finely chopped
  8. 4 passionfruit, halved
  9. Coles Vanilla Flavoured Meringue Kisses, crushed, to facilitate
  10. Mint leaves, to serve

The instruction how to make Coconut panna cotta recipe

  1. intensify the coconut cream, cream, milk, sugar and vanilla in a medium saucepan beyond low heat. Cook, stirring, for 3-5 mins or until the sugar dissolves and the union is just cross through.
  2. Meanwhile, place the gelatine leaves in a bowl (see chefs tip). Cover past cold water. Set aside for 3 mins to soak. Drain.
  3. Use your hands to squeeze excess liquid from the gelatine leaves. amass to the cream mix in the pan and disturb until the gelatine dissolves.
  4. Lightly grease six 2/3-cup (160ml) dariole moulds or ramekins. Place just about a baking tray. Pour the cream fusion evenly in the course of the moulds or ramekins. Place in fridge for 6 hours or until set.
  5. total tally the pineapple and passionfruit pulp in a small bowl.
  6. Invert the panna cottas onto serving plates. Spoon the pineapple incorporation combination higher than the panna cottas and sprinkle once meringue and mint.

Nutritions of Coconut panna cotta recipe

calories: 364.714 calories
fatContent: 30 grams fat
saturatedFatContent: 22 grams saturated fat
carbohydrateContent: 20 grams carbohydrates
sugarContent: 20 grams sugar
proteinContent: 4 grams protein
sodiumContent: 37 milligrams sodium

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