Coconut, Lime & Ginger Panna Cotta, Sweet Chilli Roast Pineapple & Amaretti Crumbs

By Market Magazine
COCONUT, LIME AND GINGER PANNA COTTA, SWEET CHILLI ROAST PINEAPPLE AND AMARETTI CRUMBS

COCONUT, LIME AND GINGER PANNA COTTA, SWEET CHILLI ROAST PINEAPPLE AND AMARETTI CRUMBS

0 from 0 votes
Serves

4

Preparation

15

minutes

Cooking 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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