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
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
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
Freeze dried raspberries
Fresh raspberry or strawberries
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.
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.
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.
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.