Coconut panna cotta with napa-style strawberry & mango salad

Coconut panna cotta with napa-style strawberry & mango salad

By
From
Cantina
Serves
4
Photographer
Chris Middleton

This dessert celebrates summer in Australia, which reminds me of visiting the Napa Valley in California. Both places have access to some wonderful local produce. Incredible local strawberries from the Mornington Peninsula in Victoria are as big as tomatoes and full of flavour. Here they are steeped in local pinot and infused with vanilla and fresh herbs. Set this dessert in a large glass so there is ample room for plenty of fruit and pinot syrup!

Ingredients

Quantity Ingredient
Nut praline, make using almonds

Poached strawberries

Quantity Ingredient
500ml pinot
80ml caster sugar
50ml reduced balsamic vinegar
1 small handful mint leaves
1 small handful basil leaves
1 vanilla bean, split and seeds scraped
500g strawberries, hulled

Coconut panna cotta

Quantity Ingredient
500ml coconut milk
250ml full-cream milk
125ml pouring cream
115g caster sugar
40g freeze-dried strawberries, lightly crushed
1 vanilla bean, split and seeds scraped
very small pinch sea salt
4 gelatine leaves

Strawberry & mango salad

Quantity Ingredient
quarters or perfect slices of poached strawberry
perfect cubes or slices mango

Method

  1. To prepare the poached strawberries, combine the pinot, sugar, balsamic reduction, mint, basil and vanilla bean and seeds and simmer over medium–low heat for 20 minutes. Set aside to cool. Drain the strawberries, straining the liquid into a small saucepan. Pour the cooled pinot liquid over the strawberries, cover and refrigerate for 1 day to infuse.
  2. To prepare the panna cotta, combine the coconut cream, milk, cream, sugar, dried strawberries, vanilla bean and seeds and salt in a medium saucepan and cook over low heat until warm. Set aside for 20 minutes to infuse.
  3. Blend the infused cream using a hand-held or stand blender until smooth. Strain through a fine-mesh sieve. Return 250 ml to the saucepan and warm over low heat.
  4. Soak the gelatine leaves in cold water for 5–10 minutes, until softened. Squeeze out the excess water and add to the warm cream mixture. Stir to dissolve. Add the mixture to the remaining infused cream and stir to combine. Transfer the mixture to a pitcher.
  5. Pour the infused cream into 4 large glasses, to fill just under halfway. Cover the glasses with plastic wrap and refrigerate overnight until set.
  6. Simmer the liquid over medium–low heat, until reduced by half to become a more full–flavoured liquid. Cool and chill.
  7. To serve, place neat layers of the poached strawberries and mango on the set panna cottas and top with the chilled strawberry liquor. Garnish with the praline.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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