insideKENT Magazine Issue 21 - Nov/Dec 2013 | Page 82
RECIPE
COCONUT PANNA COTTA
with a Pineapple and Chilli Sorbet
Ingredients:
Panna Cotta
• 600ml double cream
• 150ml milk
• 1 vanilla pod
(cut in half lengthways and scrapped)
• 2 gelatine leaves
• 80g sugar
• 75ml coconut milk
• 25g desiccated coconut
• 10ml Malibu
Stock syrup
• 500gr caster sugar
• 500gr water
Add together into a saucepan and bring to
the boil.
Caramelised Pineapple
• 400g pineapple dice
(approx 1 large pineapple peeled)
• 50g unsalted butter
• 100g clear honey
• 1 chopped fresh Thai chilli
• Malibu
Method
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