This dessert is a different and delicious version of the traditional panna cotta. It’s ideal for who loves fruit! The mix of flavors and textures is unique; in fact the sweetness of the coconut is opposed to the acidity of the pineapple while the crunchiness of the biscuit is opposed to the softness of the cream. It’s a summer dessert, you can taste it after a lavish meal or just a snack. The recipe isn’t difficult. There are two phases very hard: the incorporation of butter, which it must do quite slowly to be sure that this ingredient has dissolved completely and the realization of the crispy coconut biscuit which should be spread quickly (still hot), otherwise you risk having to deal with a hard dough, impossible to work. What else? Good work and enjoy your meal!
Serves: 6
Ingredients
For the coconut panna cotta:
- 250mlcream
- 250mlcoconut milk
- 6grams gelatinsheets
- 60gicing sugar.
Method:
Soak the sheets of gelatin in cold water for 10 minutes. Meanwhile, pour into a saucepan the milk, the cream and the sugar and bring the mixture almost to the boil . Squeeze the gelatine and add it to the mixture of cream and milk, stir and let it dissolve. Then pour the cream into the glasses. Place in refrigerator for 6 hours at least.
For the mango cremeux:
- 300grams freshmango pulp
- 4egg yolks
- 80 grams icing sugar
- 80gramsbutter
- 4grgelatin sheets
Method:
Blend mango pulp, then pour it into a non-stick pan and add 40grams of sugar. Bring to a boil. Mix the remaining sugar with the egg yolks: you have to obtain a uniform and clear cream. After mix the mango puree with the egg yolks, so pour them into the pan (used previously) let cook for some minutes. The cream must reach 85 ° Celsius degrees. Squeeze the gelatine and add into compound (As written earlier, the gelatin will soften in cold water for about 10 minutes). Stir thoroughly and let cool until the cream will have a temperature of 40° Celsius degrees. When it will be warm, stir slowly the diced butter (it should be at room temperature). Pour the cream over the solidified panna cotta and place in refrigerator for 1 hour at least.
For the crispy coconut biscuit:
- 70grams glucose
- 50grams grated coconut
Method:
Pour into a non-stick saucepan sugar and glucose, bring to a boil and cook for about 5 minutes. Add the coconut and stir quickly. Pour the mixture on a silicone mat and cover the mixture with baking paper. Flat immediately with the use of a rolling pin. Let cool and, when the crisp will be solidified, create irregular shapes.
Plating:
Decorate the glass with cubes of fresh fruit (for example mango, pineapple and peach) and the crispy coconut biscuit.