INGREDIENTS

11/2 tsp powdered gelatine

¼ cup water 

½ cup heavy cream 

1 can 400ml light coconut milk

½ tsp vanilla bean 

¼ cup lime juice & zest (less)

2 tbl sugar 

pinch salt

½ fresh pineapple finely diced dash of lime juice

1 tbl sugar 

sprig of mint

toasted coconut to serve 

RECIPE DIRECTIONS

1. In a medium saucepan, add coconut milk, cream and sugar and bring to a boil. 


2. In a small bowl, add water and gelatine. Mix well until gelatine has dissolved. 


3. Once boiled, add vanilla, gelatine, lime juice and lime zest. 


4. Spray 6 small 100ml panna cotta moulds with oil. Alternatively, you can set it in a glass instead. 


5. Pour the mix evenly into the 6 moulds and set in the fridge for minimum 3 hours but preferably overnight. 


6. To make salsa, mix together fresh pineapple, lime juice, sugar, and mint. 


7. To serve, turn out the panna cottas from the mould onto a bowl or a small dessert plate. Top with salsa and toasted coconut.

PANNA COTTA WITH PINEAPPLE SALSA

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