Ingredients
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**Coconut & Lime Panna Cotta**
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600g double cream
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150g milk
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1 vanilla pod split and seeds scraped
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5 g gold leaf gelatine
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75g coconut milk (Coconut milk from a tin)
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15g Desiccated Coconut
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80g Caster sugar
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10g Malibu
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Lime Zest from 2 limes
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**Pineapple compote**
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2 cup pineapple peeled, cored, and cubed
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8 tablespoons brown sugar
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1-inch Cinnamon Stick
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4 Cardamom Pods
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2 dried cloves
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2 Star anise
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juice of 1 lemon
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200ml water
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**Passion Fruit & Yuzu Curd**
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2 Eggs
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½ cup sugar
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2 tbsp passionfruit pulp, seeds removed
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1/3 cup yuzu juice
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2 sheets gold gelatine, bloomed in cold water
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150g butter, cubed
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**Macadamia Crumbs **
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75g Macadamia nuts
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100g Caster sugar
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¼ cup water
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**Passion Fruit Glass**
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215g (1 cup) Caster sugar
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60ml (1/4 cup) water
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3 Tbs Passionfruit powder
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Garnish
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Edible flowers and micro mint
Directions
I came up with this delicious signature dish for my 1st Pop-up Dinner at Jetwing Colombo 7, Sri Lanka. Tropical Delight includes the flavours of Sri Lanka and a touch of Australian, with the use of macadamia.
Directions
- To make the panna cotta, place the double cream, milk, vanilla pod, and seeds in a saucepan and set over medium-high heat. Bring to the boil, reduce to a simmer and cook until you are left with 500g of liquid, then remove from the heat, discard the vanilla pod and allow to cool slightly. Meanwhile, place the gelatine in a bowl of cold water and leave to soak for 10 minutes.
- Squeeze out any excess liquid from the gelatine and add to the reduced liquid while still warm, stirring until dissolved. Add the coconut milk and desiccated coconut to a separate pan, bring to a boil over high heat, then add to the reduced cream mixture. Pour in the sugar, Malibu, and lime zest, stirring until the sugar has dissolved. Pour the mixture evenly in glasses and refrigerate overnight.
- For the pineapple compote, caramelise the pineapple in a sauté pan with the sugar. When the pineapple is golden brown, add the lemon juice, cinnamon, cloves, cardamom, star anise and water and allow to simmer until the liquid has reduced by half and the pineapple is soft and tender. Remove from the heat and pour it into a vacuum-sealed pack and refrigerate it until required.
- For the Passionfruit and Yuzu Curd, place eggs, sugar, passionfruit and yuzu juice into a medium metal bowl and set over a saucepan of simmering water, ensuring water does not touch the base of the bowl. Cook, whisking until temperature reaches 80C. Remove from heat. Add bloomed gelatin and stir to combine. Allow to cool to 50C then add butter and use a stick blender to blend until smooth. Transfer mixture to a piping bag fitted with a 5mm round nozzle. Place in the fridge until thick and cold, about 30-40 minutes.
- Place the sugar and water in a pot and slowly heat the mixture, shake the pot every 10 – 15 minutes and watch closely until the sugar turns into a dark caramel colour. Place the macadamia nuts on a baking paper, pour the sugar mixture and let it cool. Then break the macadamia mixture into a food processor and blend until rough crumb forms.
- Stir water and sugar in a saucepan over low heat until the sugar dissolves. Don’t bring it to boil until all the sugar is dissolved. Increase heat to high. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil. Cook until the mixture is a rich golden colour – don’t let it burn. Remove from heat – the residual heat continues to colour toffee. Pour the sugar mixture onto a baking paper and make it a very thin layer and dust with passionfruit powder, once it’s cooled and hard, break it into shards and store it in an airtight container, lined with baking paper.
- Take the glasses out of the fridge, add some pineapple compote, pipe in 2 -3 dollops of passion fruit and yuzu curd, scatter some macadamia crumbs and decorate with passionfruit glass, edible flowers and micro mint.
