Coconut Panna Cotta Recipe

Inspired by our favourite recipes from previous MasterChef seasons. Reynold Poernomos season 7 audition dish wowed the judges heres our take.

The ingredient of Coconut Panna Cotta Recipe

• 400ml can coconut cream
• 300ml pouring pure cream or thickened cream
• 1 2 cup 125ml milk
• 1 3 cup 75g caster sugar
• 1 tsp vanilla bean paste
• 6 gelatine leaves
• 1 4 small pineapple peeled cored finely chopped
• 4 passionfruit halved
• coles vanilla flavoured meringue kisses crushed to serve
• mint leaves to serve

The Instruction of coconut panna cotta recipe

• combine the coconut cream cream milk sugar and vanilla in a medium saucepan over low heat cook stirring for 3 5 mins or until the sugar dissolves and the mixture is just heated through
• meanwhile place the gelatine leaves in a bowl see chefs tip cover with cold water set aside for 3 mins to soak drain
• use your hands to squeeze excess liquid from the gelatine leaves add to the cream mixture in the pan and stir until the gelatine dissolves
• lightly grease six 2 3 cup 160ml dariole moulds or ramekins place on a baking tray pour the cream mixture evenly among the moulds or ramekins place in fridge for 6 hours or until set
• combine the pineapple and passionfruit pulp in a small bowl
• invert the panna cottas onto serving plates spoon the pineapple mixture over the panna cottas and sprinkle with meringue and mint

Nutritions of Coconut Panna Cotta Recipe

calories: 364 714 calories
calories: 30 grams fat
calories: 22 grams saturated fat
calories: 20 grams carbohydrates
calories: 20 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 37 milligrams sodium
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