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
Coconut Panna Cotta
- 700 grams Perfect Puree Coconut Puree
- 300 grams Milk
- 4.6 grams Sugar
- 1.7 grams Cuisine Tech Agar Gelifier
- 7 grams Gelatin Mass
- ½ tsp Boyajian Vanilla Extract
- ¼ tsp Rum Extract
- 1 cup Fresh Cubed Mango for garnish
Key Lime Gelee
- 75 grams Perfect Puree Key Lime Concentrate
- 100 grams Water
- 50 grams Sugar
- 1 gram Ravifruit Lemon Zest
- 45 grams Gelatin Mass
Gelatin Mass
- 30 grams Cuisine Tech Gelatine Powder
- 150 grams Water
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 Gelee
- 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
Tried this recipe?Let us know how it was!
