Coconut Panna Cotta Passion Fruit (Print Version)
# Ingredients:
→ Coconut Layer
01 -
400g coconut puree (thick, high fat 22-24%)
02 -
80g granulated sugar
03 -
4 gelatine sheets (1.7g per sheet)
→ Passion Fruit Layer
04 -
250g passion fruit puree (seeds mostly removed)
05 -
100g granulated sugar
06 -
4 gelatine sheets (1.7g per sheet)
→ Sablé Cookie Base
07 -
45g icing sugar
08 -
115g all-purpose flour
09 -
15g almond flour
10 -
Pinch of salt
11 -
55g very cold unsalted butter
12 -
25g egg (approximately half an egg)
13 -
White chocolate for coating
14 -
Shredded coconut for garnish
# Instructions:
01 -
Follow pâte sablée recipe to make the cookies. Once baked and cooled to room temperature, melt a small amount of white chocolate and brush over the cookies. Dust with shredded coconut and set aside.
02 -
Soak gelatine sheets in cold water. Heat coconut puree and sugar until simmering and sugar completely dissolves. Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the coconut mixture. Set aside but don't allow to fully set.
03 -
Soak gelatin sheets in cold water. Strain passion fruit puree through a sieve, retaining a few seeds for texture. Heat puree with sugar until just simmering and sugar fully dissolves. Remove from heat, squeeze excess water from gelatine sheets and stir into the passion fruit mixture. Set aside.
04 -
Using a Silikomart Color mold, pipe the coconut panna cotta into the middle of each cavity, then pipe more coconut panna cotta into the outer circle. Place mold in freezer for 15 minutes to set this layer. Keep remaining coconut mixture at room temperature, stirring occasionally to prevent setting.
05 -
Once coconut layer has set, pipe the passion fruit mixture on top. Freeze the mold again for 30 minutes. Continue to stir remaining coconut mixture occasionally.
06 -
After passion fruit layer is set, pipe the remaining coconut mixture on top to create the final layer. Freeze for minimum 6 hours, preferably overnight.
07 -
When fully frozen, gently but firmly release panna cottas from the mold, pressing particularly in the middle to prevent sticking. Place each frozen panna cotta onto a coconut sablé cookie base. Allow to thaw either at room temperature or in the refrigerator before serving.
# Notes:
01 -
Store refrigerated for 2-3 days.
02 -
Both layers contain gelatine, so work efficiently to prevent them from setting before assembly is complete.
03 -
For best results, use high-fat coconut puree, not the watery variety.