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Coconut Panna Cotta with Poached Tamarillos

Coconut Panna Cotta with Poached Tamarillos recipe, brought to you by MiNDFOOD.

Coconut Panna Cotta with Poached Tamarillos

In season ingredients:

Makes 4

2 x 270ml cans coconut milk

1 cup milk

½ cup caster sugar

1 tbsp gelatine

1 cup caster sugar (extra)

4 tamarillos, with stalks

1 Put coconut milk, milk and sugar in a saucepan over medium heat. Stir until sugar dissolves and milk just comes to a simmer. Remove from heat. Whisk gelatine and ¼ cup cold water in a small bowl. Stand for 1–2 minutes or until gelatine is soft. Add to milk mixture and stir until gelatine is dissolved. Strain mixture through a sieve into a large jug. Pour mixture into 4 wetted three-quarter-cup-capacity moulds. Put moulds on a tray and refrigerate for at least 1½ hours to set.

2 Meanwhile, to poach tamarillos, put sugar (extra) and 1 cup cold water in a saucepan over low heat. Stir until sugar dissolves and mixture comes to the boil. Make a small cross with a sharp knife on the base of each tamarillo. Add to simmering syrup and cook for 4–5 minutes or until skin begins to peel. Remove tamarillos with a slotted spoon. Increase heat to high and boil the syrup until reduced by half.

3 Remove panna cotta from moulds and put on serving plates with tamarillos, spooning syrup over panna cotta.

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