Steamed Coconut ‘Panna Cotta’ and Caramelised Pineapple
Steamed Coconut ‘Panna Cotta’ and Caramelised Pineapple
Cooking Mode:
Steam
Equipment
- Large and Small Mixing Bowls
- Whisk
- 4 X Small Glass Bowls Ramekins or Tumblers
- Pouring Jug
- Mesh Strainer
- Clingfilm
- Small Frypan
- Chef Knife
Ingredients
Ingredients- 300gm Coconut Cream
- 300gm Full Cream Milk
- 150gm Caster Sugar
- 10gm Cornflour
- 6 Egg Yolks
- 1/2 Split Vanilla Bean
- 1/3 Pineapple
- 30gm Shaved Palm Sugar
- Salt
- Sprigs Coriander
METHOD
In a large mixing bowl place the egg yolks, caster sugar, cornflour and vanilla bean seeds and whisk until pale and smooth Add the coconut cream and milk and whisk until well combined
Pass the mix through a strainer and pour into the glass bowls or ramekins, cover tightly with cling film and place into a pre-heated oven steam setting 80 degrees for 50 mins
While the custard cooks finely dice the pineapple and set aside. Heat the frypan over high heat, once hot add the pineapple to the frypan and cook until beginning to colour
Once the pineapple begins to colour add the shaved palm sugar and a pinch of salt and cook until the sugar melts and caramelises, remove from the heat and set aside
Once the “panna cotta’s are cooked remove from the oven and remove the cling film and cool at room temperature until cool enough to handle. Once cool place in the fridge overnight
When ready to serve remove from the fridge and spoon over some pineapple caramel and finish with a small sprig of coriander
Pass the mix through a strainer and pour into the glass bowls or ramekins, cover tightly with cling film and place into a pre-heated oven steam setting 80 degrees for 50 mins
While the custard cooks finely dice the pineapple and set aside. Heat the frypan over high heat, once hot add the pineapple to the frypan and cook until beginning to colour
Once the pineapple begins to colour add the shaved palm sugar and a pinch of salt and cook until the sugar melts and caramelises, remove from the heat and set aside
Once the “panna cotta’s are cooked remove from the oven and remove the cling film and cool at room temperature until cool enough to handle. Once cool place in the fridge overnight
When ready to serve remove from the fridge and spoon over some pineapple caramel and finish with a small sprig of coriander
HINTS & TIPS
Although not a traditional panna cotta this custard has the same texture and famous “wobble” that a good panna cotta has.
You may think it strange to pair a sprig of coriander with a dessert but coriander goes extremely well with both pineapple and coconut.
You may think it strange to pair a sprig of coriander with a dessert but coriander goes extremely well with both pineapple and coconut.
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