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
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
