Vanilla Panna Cotta


  • Panna Cotta:
    • 450 ml cream
    • 150 ml milk
    • 1 split vanilla pod
    • 1 cup desiccated coconut
    • Finely grated peel of 1 lime
    • 200g sugar
    • 5 gelatine leaves
  • Passion fruit coulis
    • 4 passion fruits
    • ½ cup stock syrup
  • Pineapple
    • 1 pineapple, peeled
    • 1 cup stock syrup with fresh mint


  1. Ccoconut Panna Cotta In a pot
    1. Add the milk,cream, sugar, lime zest then scrape the seeds out the vanilla pod and add to the mixture.
    2. Heat the mixture slowly… over medium heat
    3. In another pan, toast the desiccated coconut until lightly toasted.
    4. Add this too to the cream and milk mixture.
    5. Give it a quick stir and once the sugar is dissolved and the mixture is warm, remove it from the hotplate and allow to steep… after 20 minutes strain the mixture through a fine sieve.
    6. Quickly reheat, bloom the gelatine in some cold water and add to the cream mixture.
    7. Stir until all the gelatine is dissolved, remove from the heat and cool over a ice water bath.
    8. The mixture will form a thin layer on top if you do not cool it quickly enough. And we do not want this to happen.
    9. Pour the mixture onto 2 plates and place in the fridge to set. This will take 30 minutes.
  2. Passion fruit coulis
    1. Cut open the passion fruits and remove the pulp.
    2. Add this into a small sauce pot together with the stock syrup.
    3. Cook slowly for 10 minutes until the mixture starts to become syrupy, then cool it down completely.
    4. It will thicken even more while it cools down.
  3. Pineapple.
    1. Take a pot and add the mint stock syrup and heat up slowly
    2. Then cut the pineapple cheeks of the sides.
    3. Place it into the pot and poach the pineapple for two minutes, remove from the heat and leave to cool in the syrup.