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Coconut panna cotta with strawberry gel, strawberry sorbet and cut strawberries

Coconut panna cotta with strawberry gel, strawberry sorbet and cut strawberries

Coconut panna cotta with strawberry gel, strawberry sorbet and cut strawberries

  • Dessert
  • medium
  • 8
  • 3 hours, plus freezing time

PT3H

Why not try?

1
For the panna cotta, place the coconut purée, coconut milk and sugar in a pan and bring to the boil, continue to heat until the sugar dissolves. Remove from the heat and allow to cool a little before adding the soaked gelatine, then leave to cool to room temperature
  • 1000g of coconut purée
  • 500ml of coconut milk
  • 200g of caster sugar
  • 6 gelatine leaves, soaked in cold water
2
Meanwhile cut 8 x 12cm acetate squares. Roll the acetate sheets into cylinders, and secure with sticky tape on the outside. Cling film the bottom of the cylinders so that no liquid can seep out
3
Place the cylinders upright using egg trays to support them and carefully pour the panna cotta mixture into the tubes. Place in the freezer to set until solid
4
For the strawberry gel, make a puree by simply blending the strawberries until smooth and passing through a fine strainer. Combine the purée, water and agar agar in a pan and bring to the boil. Allow to cool slightly before adding the soaked gelatine. Keep at room temperature until ready to serve
  • 200ml of water
  • 1g of agar agar
  • 3 gelatine leaves, soaked in cold water
  • 500g of strawberries, washed and hulled
5
For the strawberry sorbet, make a purée following the same method as for the gel. Bring the water and sugar to the boil and heat to 120°C, then pour onto the strawberry purée in a bowl
  • 150ml of water
  • 150g of sugar
  • 500g of strawberries
6
Combine well before transferring to an ice cream maker. Once set soft, transfer to a Pacojet container and freeze until ready to serve. If you do not have a Pacojet, it is fine to set the sorbet in the freezer instead
7
Combine the isomalt, glucose and black pepper in a pan and bring to 160˚C. Pour the hot mix onto greaseproof paper or a silicone mat and allow to set
  • 2g of ground black pepper
  • 100g of Isomalt sugar
  • 100g of glucose
8
Once set, break up with you hands, place into a blender and blitz into a fine dust. Using a fine sieve, dust the mix onto a silicone mat in a fine layer
9
Place in a preheated oven set to 120˚C/gas mark 1/2 with no fan for about 30 seconds, or until mix has a glass-like texture. Remove from oven and leave to cool. Once set snap into small shards
10
Remove the panna cotta from the freezer and remove the acetate. Push a toothpick into the bottom of the frozen panna cotta and then, carefully but quickly, dip this into the strawberry gel mix to create a smooth even layer. Once the first gel coating has set, repeat the process
11
Place the cylinders onto a chopping board and cut diagonally across the panna cotta into slices around 6cm long. Arrange them onto plates along with some crushed biscuit
  • 1 plain biscuit, crushed
12
Pacojet the sorbet and quenelle sorbet onto the biscuits. Garnish with the mint, sliced strawberry and shaved coconut
  • 100g of coconut, freshly grated, shaved
  • 16 fresh mint leaves
  • 100g of strawberries, hulled and quarted

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Ingredients

Metric

Imperial

Panna cotta

  • 1000g of coconut purée
  • 500ml of coconut milk
  • 200g of caster sugar
  • 6 gelatine leaves, soaked in cold water

Strawberry gel

Strawberry sorbet

Black pepper sugar tuile

To serve

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