Lisa Mead’s recipe: Coconut Panna Cotta with Tropical Fruit

Ingredients (serves 6)
- 1 tablespoon of powdered gelatin
- 1 ( 15 ounce) can of coconut cream
- 1 (15 ounce) can of coconut milk
- 2 cups of chilled heavy cream
- 1/4 cup of powdered sugar
- (Garnish – 1/2 cup of finely diced kiwifruit, 1/2 cup of finely diced mango, 1/2 cup of finely diced papaya – mixed together)
Instructions:
- Sprinkle the gelatine evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with cold water. Pour the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the bowl, stir the cream and powdered sugar together until the sugar is dissolved . Stir into the coconut mixture . Divide the coconut mixture evenly among 6 7 to 8oz custard cups, or expresso cups or ramekins or something similar in size. Chill until firm – it will take about 4 hours.
- To serve , run a knife around the inside edge of the moulds and invert panna cotta onto a plate. Spoon some of the diced tropical fruit over the top for garnish.