Coconut panna cotta with passion fruit glaze and honeycomb Recipe

Coconut panna cotta with passion fruit glaze and honeycomb Recipe

A tropical take on an Italian set cream dessert - coconut milk panna cotta served with a sweet passion fruit glaze and home made honeycomb pieces.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    30mins
Rate this recipe
(34 votes) 4.2/5
Ingredients
Pour people
  • Gelatine leave(s) 2g : 5 whole
  • Double cream : 500 ml
  • Unsweetened coconut milk : 400 ml
  • Caster sugar : 100 g
  • For the coulis
  • Passion fruit purée : 100 ml
  • Passion fruit(s) : 2 whole
  • Dark rum : 10 ml
  • Caster sugar : 50 g
  • For the garnish(es)
  • Bicarbonate of soda : 7.5 g
  • Golden Syrup : 60 ml
  • Caster sugar : 100 g
Method
  • 1. FOR THE PANNA COTTA

    Soak the gelatine leaves in cold water to soften.

    Place the cream, coconut milk and sugar in a saucepan and bring to the boil. Once boiling, pass the mixture through a sieve and then add the softened gelatine leaves. Stir until thoroughly dissolved and then pour the mixture into individual moulds.

    Place in the fridge and allow to set.

  • 2. FOR THE GLAZE AND THE HONEYCOMB

    For the glaze: place the passion fruit puree and the rum in a saucepan and bring to the boil. Reduce to a simmer and cook until you have a thick syrup. Scrape the seeds from the passion fruits and add to the glaze once it has cooled.

    For the honeycomb: place the sugar and the golden syrup in a saucepan and mix together off the heat. Place on the heat and heat, without stirring, until bubbling and golden in colour - this should only take a couple of minutes. Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a non-stick surface. Allow to cool and then break into shards.

  • 3. TO SERVE

    Turn the panna cotta out of the moulds and pour the passion fruit glaze on top. Finish with a sprinkling of the honeycomb pieces.

Chef's tip

«Try using other tropical fruits such as mango or papaya to make your glaze.»

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