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
Makes 4
Ingredients:
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
Method:
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.
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.
Remove panna cotta from moulds and put on serving plates with tamarillos, spooning syrup over panna cotta.
