Wichet Khongphoon's vegan coconut and palm sugar panna cotta with grilled pineapple
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Loading... - WildJupiter Rave
- 26 Jul 2021
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Serves 7
For the panna cotta
almond milk 500ml
coconut milk 400ml (full fat)
palm sugar 75g
agar agar 3g
pandan leaves 4, cut in half
For the topping
sugar 200g
pineapple 1, peeled and cut into small piece
passion fruit 4
small mint sprig 7, for decoration
Fill a large bowl half full with cold water.
Put all ingredients for the panna cotta in a heavy-based pot on medium heat, slowly stirring till the agar agar has dissolved. When the mixture starts to bubble up, remove from the heat and place it in the prepared bowl of cold water. Leave the warmed milk to cool for 5 minutes then pour it in to 7 x 150ml tumblers. Allow to cool for 40 minutes before transferring to the fridge to chill for about 2 hours.
Meanwhile, for the topping, sprinkle sugar on the pineapple, and place on a tray under a medium grill. Stir the pineapple every few minutes until it becomes translucent, a darker colour and the liquid is reduced by half. Don’t worry about the burnt bits. Leave it to cool completely.
To serve, spoon grilled pineapple on each chilled, set panna cotta, then squeeze over half a passion fruit and add a sprig of mint.
