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Rader Foods

Pastry Ingredients Distributer

Coconut Panna Cotta with Key Lime Gelee

Coconut Panna Cotta with Key Lime Gelee

This recipe comes to us from our own Sales Rep Rodney

Ingredients

Perfect Puree Coconut  700g

Milk 300g

Sugar 4.6g

Agar  1.7g

Gelatin Mass  7g

Vanilla Extract 1/2tsp

Rum Extract 1/4tsp

Fresh Mango Cubed for garnish

Key Lime Gelee

Perfect Puree Key Lime  75g

Water 100g

Sugar 50g

Lemon Zest 1g

Gelatin Mass  45g

 

Gelatin Mass

Gelatin Powder 30g

Water 150g

pannacottalime

Instructions

To make gelatin mass:
Bloom the gelatin by sprinkling the gelatin powder on top of the cold water, let it sit for 5 min.
Then bring gelatin and water mixture to a boil until completely melted then chill it until set.
To make panna cotta:
On a pot combine the coconut puree, milk, sugar, agar and gelatin mass.  Bring it to a boil and stir until agar and sugar are dissolved.
Off the heat add vanilla and rum.
Pour in jars and chill until set firm.
To make Key Lime gelèe :
Bring to a boil the key lime, water, sugar and gelatin mass, stir. Make sure sugar and gelatin mass are  dissolved.  Add the key lime zest off the heat.
Pour in a container chill to set.  Once firm cut into cubes
Assembly:
Top your pannacotta with the key lime gelèe and diced mangoes and passion fruit or any seasonal fruit.  Decorate with micro greens or any other decoration of your choice

Filed Under: Baking, Baking With Fruit

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