Tropical panna cotta
Get a taste of paradise with John Whaite's coconut and passionfruit panna cotta, which he serves with a tropical fruit salsa.
(Serves 4)
NB For this recipe you will need 4 x 6 floz pudding moulds - preferably good non-stick versions
Ingredients
For the passionfruit jelly:
300ml passionfruit juice (blitzed from the passionfruit and strained)3 tbsp caster sugar3 gelatine leaves
For the coconut panna cotta:
3 gelatine leaves150ml whole milk150ml coconut milkSeeds from 1 vanilla pod3tbsp caster sugar50g full fat Greek yoghurt
For the tropical fruit salsa (to serve)
Flesh from 1 mango, very finely diced1 tbsp desiccated coconutPulp from 2 passionfruit1 tbsp caster sugar
Method
To make the passionfruit jelly soak the gelatine leaves in cold water for 5 minutes. Bring the passionfruit juice to the boil and add the caster sugar. Remove from the heat and add the softened gelatine leaves to the hot liquid, stirring until they dissolve - squeeze any excess water out of the gelatine leaves first.
Pour this mixture into a jug, and then divide between the 4 moulds. Place each mould into a tea cup on an angle so that the jelly sets at an angle in the mould. Place into the fridge until set - this will take about 3 hours.
Once the jelly has set, make the panna cotta. Soak the gelatine leaves in cold water for 5 minutes. Heat the milk, coconut milk, vanilla pod seeds and sugar together until they start to steam - don’t boil these. Once steaming, remove from the heat and stir in the softened gelatine leaves - again squeezing any excess moisture out beforehand - and stir until dissolved into the liquid, then stir in the Greek yoghurt.
Allow this mixture to cool to room temperature. Set the moulds back to the correct way up - the jelly should have set at the angle and stay that way. Pour the cooled pannacotta mix into the moulds then set in the fridge for a further 3 hours.
For the salsa, simply mix together the ingredients.
To unmould, fill a bowl with very hot water. Dip the moulds into the water, being careful not to get any water onto the pannacotta, then invert the mould onto a plate, tapping it a little to help release the panna cotta.