Coconut Panna Cotta with Key Lime Gelee
This recipe comes to us from our own Sales Rep Rodney
Ingredients
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
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Water 100g
Sugar 50g
Lemon Zest 1g
Gelatin Mass 45g
Gelatin Mass
Gelatin Powder 30g
Water 150g
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
