Summer Delight Coconut Panna Cotta with Lemon Curd and Toasted Coconut by Tasia and Gracia Segar

Summer Delight Coconut Panna Cotta with Lemon Curd and Toasted Coconut by Tasia and Gracia Segar


Ingredients

Panna Cotta:

175 ml can coconut milk
200 ml cooking cream
70 g caster sugar
125 ml full cream milk
1 vanilla bean, seeds split or 1 teaspoon vanilla extract
2 pinch of salt
3 leaves gelatine, softened in cold water for 10 minutes

Lemon Curd:

4 eggs
4 egg yolks
300 g caster sugar
160 g chilled unsalted butter, cubed
4 whole zests of lemon and juice
2 pinch of salt
Half zest of lime

Sesame Nougatine:

100 g unsalted butter
100 g castor sugar
35 ml liquid glucose
35 ml milk
100 g white sesame seeds
35 g black sesame seeds

Garnish:

Freeze dried raspberries
Fresh raspberry or strawberries
Toasted coconuts

Method

Panna Cotta:

Stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Remove from heat and stir in softened gelatine. Strain into 6 ramekins or dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.

Lemon Curd:

Place egg yolks, eggs and sugar in a saucepan and whisk until well combined and place over a low heat. Add butter, salt, juice and lemon and lime zest and whisk continuously until mixture begins to thicken. Strain through a sieve and pour into a sterilised jar. Keep covered in the fridge for up to 2 weeks.

Sesame Nougatine:

Bring the butter, sugar, glucose and milk to the boil in a small saucepan. Remove this from the heat and add the sesame (and poppy seeds) and leave to cool. Spread mixture on a large (lined with greaseproof) baking tray as thinly as possible and bake for about 10 minutes or until golden on a 160-degree oven. Set aside to cool.

To serve:

Remove the coconut panna cotta out of the fridge and prepare a bowl of warm water, hot enough for your hand to touch. Carefully place the panna cotta inside the water for 30 seconds and flip the mould onto a plate. Serve with lemon curd, toasted coconuts, edible flowers, fresh and freeze-dried strawberries.

Credits: Tasia and Gracia Segar - The MKR Spice Sisters