COCONUT, LIME AND GINGER PANNA COTTA, SWEET CHILLI ROAST PINEAPPLE AND AMARETTI CRUMBS
Serves
4
Preparation
15
minutesCooking Time: 25 minutes + 5 hours cooling in fridge
Ingredients
40 g 40 ginger
400 g 400 coconut milk
300 ml 300 thickened cream
1/4 1/4 mint bunch
1 1 pineapple
1 1 lime
1/4 cup 1/4 desiccated coconut
3 3 gelatine sheets
1/2 cup 1/2 amaretti biscuits
- FROM YOUR PANTRY
150 g 150 caster sugar
1 Tbsp 1 sweet chilli
1 Tbsp 1 honey
Method
- Preheat oven to 220°C, fan-forced. Peel and finely slice ginger.
- Place coconut milk, thickened cream, sugar, ginger and 10 mint leaves into a medium-sized saucepan. Bring to boil on medium heat, stirring occasionally, and then turn down to a low heat. Let the flavours infuse for 20 minutes.
- Meanwhile, peel skin off pineapple, slice into 5mm discs and set aside.
- Place pineapple on lined baking tray. In a small bowl, mix sweet chilli, honey and juice of 1/2 a lime.
- Brush pineapple discs with sweet chilli syrup on both sides and place into oven. Cook for 20 minutes until soft and caramelised.
- Place desiccated coconut on baking tray and cook in oven for 2-3 minutes until golden brown. Set aside.
- Using a fine sieve, drain cream mixture into bowl, discarding ginger and mint pieces.
- Place gelatine sheets into bowl with warm water for 5 minutes. Once soft, squeeze water off and add to bowl with cream. Mix well and let cool.
- Place panna cotta mixture in deep dish and into fridge to set for at least 6 hours or preferably overnight.
- Place pineapple slices into fridge and roughly chop amaretti biscuits before serving.
- Serve cold and garnish with chopped amaretti biscuits, toasted coconut, lime and chilli pineapple pieces, then drizzle with honey.
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