Coconut panna cotta with papaya and pineapple in lemon grass syrup.

Coconut panna cotta with papaya and pineapple in lemon grass syrup.

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A stylish dessert of melt-in-your-mouth coconut pudding and spiced tropical fruit, this is the grand finale of your degustation evening.

The ingredient of Coconut panna cotta with papaya and pineapple in lemon grass syrup.

  1. 250ml (1 cup) pouring cream
  2. 100g (1/2 cup) caster sugar
  3. 80ml (1/3 cup) hot water
  4. 1 tablespoon gelatine powder
  5. 500ml (2 cups) coconut cream
  6. 2 tablespoons shredded coconut
  7. 1/2 small ripe pineapple, peeled, halved, cored, thinly sliced
  8. 1/2 small red papaya, peeled, halved, deseeded, thinly sliced
  9. 250ml (1 cup) water
  10. 215g (1 cup) caster sugar
  11. 1 stem lemon grass, cut into 10cm pieces, bruised

The instruction how to make Coconut panna cotta with papaya and pineapple in lemon grass syrup.

  1. Place the cream and sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves and the mixture just comes to the boil.
  2. Place the hot water in a small heatproof bowl. Sprinkle with gelatine. Working quickly, place the bowl in a small saucepan half-filled with gently simmering water. Use a fork to whisk until the gelatine dissolves.
  3. Whisk the gelatine mixture into the cream mixture until well combined. Stir in the coconut cream. Strain through a fine sieve into a large jug. Divide among eight 250ml (1-cup) capacity serving glasses. Cover with plastic wrap and place in the fridge for 4 hours or until set.
  4. Meanwhile, to make the papaya & pineapple in lemon grass syrup, place the pineapple and papaya in a heatproof bowl. Place the water, sugar and lemon grass in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer and cook, without stirring, for 2 minutes or until the syrup thickens. Pour over the pineapple and papaya. Set aside to cool slightly. Cover and place in the fridge to chill.
  5. Place the coconut in a small frying pan over medium-low heat and cook, stirring, for 3-4 minutes or until toasted.
  6. Remove the lemon grass from the syrup mixture and discard. Place the glasses on serving plates. Sprinkle with the coconut. Serve with the papaya & pineapple in lemon grass syrup.

Nutritions of Coconut panna cotta with papaya and pineapple in lemon grass syrup.

calories: 411.797 calories
calories: 24 grams fat
calories: 19 grams saturated fat
calories: 45 grams carbohydrates
calories: 45 grams sugar
calories:
calories: 3 grams protein
calories: 32 milligrams cholesterol
calories: 28.66 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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