Coconut panna cotta with papaya, lime and vanilla

AT A GLANCE

  • Serves 8 people

  • 140 gm shredded coconut
  • 600 ml pouring cream
  • 600 ml milk
  • 260 gm caster sugar
  • gelatine leaves (titanium strength), softened in cold water
  • To serve: shaved red papaya
  •  
  • Vanilla-lime syrup
  • 3 limes
  • 440 gm (2 cups) caster sugar
  • Scraped seeds of 1 vanilla bean (reserve pod for coconut panna cotta)
  •  
  • Papaya granita
  • 1 ripe red papaya (about 650gm), seeds removed, coarsely chopped
  • Juice of 1 lime, or to taste
01   For vanilla-lime syrup, zest the rind of the limes and set aside. Peel limes, then remove segments over a measuring jug to catch juices, squeezing trimmings until you have 30ml. Reserve segments and juice separately. Combine sugar, vanilla seeds and 300ml water in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, add lime rind and cook until rind is tender and translucent and mixture is syrupy (6-8 minutes). Strain into a measuring jug (you should have 500ml). Remove rind with a slotted spoon and add to lime segments. Add lime juice to syrup, then pour 180ml syrup over lime segments and rind and refrigerate until required. Reserve remaining vanilla-lime syrup for papaya granita.
02   For papaya granita, process papaya, lime juice, reserved vanilla-lime syrup and 125ml iced water in a food processor until smooth, strain through a fine sieve into a shallow metal tray and freeze, scraping every hour to form ice crystals (6 hours-overnight). Makes about 750ml.
03   Preheat oven to 180C. Spread coconut evenly on an oven tray and toast, stirring occasionally, until golden (12-15 minutes). Transfer to a saucepan, add cream, milk, sugar and vanilla pod and simmer over medium heat to infuse (8-10 minutes). Remove from heat, cool to room temperature and press through a fine sieve into a clean saucepan (discard solids). Return coconut mixture to medium heat and bring to a simmer. Squeeze excess water from gelatine, add to coconut mixture and stir over medium heat until gelatine dissolves. Strain into a jug, divide among 8 small dessert bowls or glasses and refrigerate until set (3-4 hours).
04   Top panna cotta with shaved papaya, lime segments and rind, drizzle with vanilla-lime syrup, top with papaya granita and serve.

Recipe:

EMMA KNOWLES , ADELAIDE LUCAS

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN , EMMA KNOWLES

Drinking Suggestion:

LATE-HARVEST RIESLING. , suggested by MAX ALLEN

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