Recipe: Coconut Pannacottta
With White Chocolate Granite and Black Olive Caramel
Courtesy Jason Atherton / Gordon Ramsay (Maze, London)
For Coconut Pannacotta
1kg coconut puree
Soak the gelatine leaves in iced water until soft.
Melt the white chocolate gently in a Bain Marie.
Simmer the coconut milk and add the melted white chocolate and the gelatine.
Pass through a muslin cloth.
Pour into desired glasses and refrigerate so that it sets.
For White Chocolate Granite
500g white chocolate buttons
Melt the white chocolate gently, making sure there are no lumps.
Mix the water, cream and chocolate.
Pass through a chinois (fine-meshed sieve) and pour into a deep tray.
Freeze until hard; scrape the granite with a metal spoon and store the granite in the freezer.
For Mango Puree
Peel the fresh mangoes and extract all the pulp. Discard the seed.
Blitz in a food processor and pass through the chinois.
For Black Olive Caramel
100g black olive paste
Caramelise the sugar and glucose in a pan until light golden in colour.
Allow it to cool down slightly and whisk in the olive paste.
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