coconut panna cotta with passion fruit coulis

How To Make coconut panna cotta with passion fruit coulis

• Step 1
  Pour the cold water into a small bowl. Sprinkle the gelatine evenly over the surface. Let stand for 5–10 minutes until the gelatine has absorbed the water and becomes soft and sponge-like.
• Step 2
  In a medium saucepan, combine the coconut milk, whipping cream, sugar, vanilla extract, and salt.
• Step 3
  Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is steaming. Do not allow it to boil.
• Step 4
  Remove the saucepan from the heat.
• Step 5
  Add the bloomed gelatine and whisk until completely dissolved.
• Step 6
  Strain the mixture through a fine-mesh sieve to ensure a smooth texture.
• Step 7
  Carefully divide the mixture evenly among 6 ramekins or small mason jars.
• Step 8
  Allow the panna cotta to cool at room temperature for about 15–20 minutes.
• Step 9
  Transfer to the refrigerator and chill for at least 4–6 hours, or overnight, until fully set.
• Step 10
  Cut the passion fruits in half and scoop the pulp into a bowl.
• Step 11
  Place a fine-mesh sieve over a second bowl.
• Step 12
  Press approximately two-thirds of the pulp through the sieve using the back of a spoon to extract the juice and flesh.
• Step 13
  Reserve the remaining one-third of the pulp, including the seeds.
• Step 14
  Stir the sugar and lemon juice into the strained passion fruit mixture until combined.
• Step 15
  Fold in the reserved passion fruit pulp and seeds for added texture.
• Step 16
  Refrigerate until ready to serve.
• Step 17
  Once the panna cotta has fully set, spoon the passion fruit coulis over the top of each pan cotta.
• Step 18
  Put back into the refrigerator for 1 hour.
• Step 19
  Serve chilled.
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