Summer Delight Coconut Panna Cotta with Lemon Curd and Toasted Coconut by Tasia and Gracia Segar
Ingredients
Panna Cotta:
175mL can coconut milk
200mL cooking cream
70g caster sugar
125mL full cream milk
1 vanilla bean, seeds split or 1 teaspoon vanilla extract
2 pinch of salt
3 leaves gelatin, softened in cold water for 10 minutes
Lemon Curd:
4 eggs
4 egg yolks
300g caster sugar
160g chilled unsalted butter, cubed
4 whole zests of lemon and juice
2 pinch of salt
Half zest of lime
Sesame Nougatine:
100g unsalted butter
100g caster sugar
35mL liquid glucose
35mL milk
100g white sesame seeds
35 g black sesame seeds
Garnish:
Freeze dried raspberries
Fresh raspberry or strawberries
Toasted coconut
Method
Panna Cotta:
Stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Remove from heat and stir in softened gelatin. Strain into 6 ramekins or dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.
Lemon Curd:
Place egg yolks, eggs and sugar in a saucepan and whisk until well combined and place over a low heat. Add butter, salt, juice and lemon and lime zest and whisk continuously until mixture begins to thicken. Strain through a sieve and pour into a sterilised jar. Keep covered in the fridge for up to 2 weeks.
Sesame Nougatine:
Bring the butter, sugar, glucose and milk to the boil in a small saucepan. Remove from the heat and add the sesame (and poppy seeds) and leave to cool. Spread mixture on a large (lined with greaseproof) baking tray as thinly as possible and bake for about 10 minutes or until golden on a 160 C oven. Set aside to cool.
To serve:
Remove the coconut panna cotta out of the fridge and prepare a bowl of warm water, hot enough for your hand to touch. Carefully place the panna cotta inside the water for 30 seconds and flip the mould onto a plate. Serve with lemon curd, toasted coconuts, edible flowers, fresh and freeze-dried strawberries.
