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Plates of coconut panna cotta with tropical sorbet

Coconut Panna Cotta with Tropical Sorbet

The inspiration for this dessert came from Instagram. I asked my followers what to make with 10 pounds of rambutan, the response was overwhelming for sorbet and panna cotta. So, this is my interpretation of those suggestions: Coconut Panna Cotta with Tropical Sorbet.

Ingredients

  • 2 packages (15g) gelatin bloomed in 3 tablespoons water
  • 1 can (400g) coconut milk not lite or low fat in any way
  • 1 can (400g) coconut cream
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 vanilla bean cut and scraped
  • pinch salt
  • 1 tsp almond extract optional, but makes it taste more coconut-y
  • 1 1/2 cups toasted coconut flakes

Rose Simple Syrup

  • 2 cups sugar
  • 2 cups water
  • 3 tbsp dried edible rose petals
  • 3 hibiscus flowers if you want it to be pink
  • 1/2 tsp rose water

Rambutan or Lychee Sorbet (Find more information about sorbet here)

  • 4 dozen rambutan or lychees peeled, pitted, pureed and strained (or 2 cups juice of your choice), plus a few for garnish
  • Rose simple syrup until an egg will float

Caramel Decor

  • 2 cups sugar
  • 1/2 cup water
  • 1 tsp corn syrup or glycerin

Instructions

Panna Cotta

  • Bloom the gelatin in water.
  • Heat the coconut milk with sugar to simmer, add the bloomed gelatin. Stir over low heat until the gelatin dissolves. Add the coconut cream, heavy cream whipping cream and toasted coconut, allow to sit for at least 15 minutes. Strain and then pour into 6 cups. Refrigerate until set, about 4 hours, or overnight. Can be made 2 days ahead.

Simple Syrup

  • Heat the sugar, water, rose petals, hibiscus and rose water until all of the sugar has dissolved, if you rush this, it will recrystallize. Allow to cool. Strain and store in the refrigerator until ready to use. Can be made a week ahead.

Sorbet

  • Add enough simple syrup to the fruit juice so that an egg floats and you can see a quarter-sized piece of it about the surface. Freeze according to your ice cream maker.

Sugar Decoration

  • In a saucepan, cook sugar, water and corn syrup together over high heat, DO NOT TOUCH. Once it starts to caramelize you can stir. When it smokes it is done and you can remove it from heat. Let the caramel cool until it is super stiff, but still pliable. I wrapped mine around a Knife Steel. If the sugar gets too hard, just melt it over low heat and start again.

Assemble

  • When ready to serve, dip the cups in hot water, run a small blade around the edge and unmold onto the plate. Serve with a drizzle of the remaining simple syrup, a scoop of sorbet and diced fruit.