PANNA COTTA WITH A TROPICAL FRUIT SALSA
Panna cotta is one of those recipes that’s seems so simple but there are a few things that can go wrong. I have tried panna cotta many many times and at one stage my husband said ‘’no more!’’. But I can say that this is my ultimate recipe, it all comes down to the ratio of liquid to gelatine to give perfect wobble and a good set. If you feel uncomfortable about de-moulding or, just want less work at the end, serve in glasses or in pretty teacups. A good one for a dinner party as you can make ahead of time (even the night before)
Makes: 6 (½ cup moulds)
Takes time to set - at least 5 hours or overnight
For the panna cotta
425ml can coconut cream*
1/3 cup unrefined fair trade sugar
3 sheets gelatine**
1 fresh pineapple
Editable flowers (optional) I used Tigers Eye violas.
For this panna cotta, you need a total of 600ml of liquid. So I pour the can of coconut cream into a measuring jug and fill it up with milk to reach 600ml.
Put the coconut cream, milk and sugar in a medium saucepan and warm over medium heat for about 2 minutes or until the sugar dissolves. Do not boil – the mixture can’t be too hot when you add the gelatine or it won’t set correctly. Remove from heat.
Soften the gelatine sheets in a little warm water in a bowl. Remove and squeeze out excess water. Add to warm milk mixture and stir with a whisk until dissolved. You want to do this with care – again, if it hasn’t dissolved correctly it won’t set. Strain through a sieve to ensure there are no pieces of gelatine. Cool to room temperature.
Put your 6 ramekins (I use metal dariole moulds) onto a small tray for easy transportation to the fridge. Pour mixture into ramekins and refrigerate until set (around 5 hours. You can make these a day ahead)
Cut the skin from the pineapple. Cut into quarters and remove the tough inner core. Slice into thin strips and then dice. For the pawpaw, cut the skin off and remove the cheeks of the pawpaw. Cut into the same size dice as the pineapple. Combine in a bowl and set aside.
To easily de-mould panna cotta, take a paring knife and run around the rim of the panna cotta. Don’t go too far in or you will have knife marks around the circumference. One at a time, dip the moulds into warm water, being careful not to get the panna cotta wet, for about 30 seconds. When you lift the mould out, touch the base with your fingers, it should not be cold – with a metal mould it’s easy to test temperature. (Don’t leave them sitting in the water however or they will melt) Place a plate in the centre of the mould and invert, holding both plate and mould together, give it one firm shake. Gently lift the mould off. If stuck, dip in warm water again and repeat the process. Do this process with the remaining panna cotta.
Once all de-moulded, spoon over some of the salsa. Scoop out the flesh of a passionfruit per plate. Garnish with editable flowers if using.
*If you’re not partial to coconut, use 300ml regular cream instead of coconut cream and add an extra tablespoon of sugar to make up for the sweetness of the coconut cream.
** I find gelatine sheets give a much silkier set than powdered gelatine, powdered gelatine is quite strong. If you can’t source gelatine sheets, use 3 LEVEL teaspoons of powdered gelatine instead.