Coconut Panna Cotta with Poached Tamarillos. Enjoy in-season Tamarillos with this mouthwatering Coconut Panna Cotta with Poached Tamarillos dessert.
Coconut Panna Cotta with Poached Tamarillos
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.