Coconut panna cotta with pineapple and lime-rum syrup

AT A GLANCE

  • Serves 10 - 12 people

What's not to love about an old-school Piña Colada? We've taken this classic flavour combination and turned it into a creamy panna cotta, complete with fresh pineapple and a boozy rum syrup. Begin this recipe a day ahead to allow the panna cotta to set.

  • 180 gm shredded coconut
  • 600 ml milk
  • 600 ml pouring cream
  • Thinly peeled rind of 2 limes
  • 220 gm (1 cup) raw caster sugar
  • 6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes
  • 200 ml coconut cream
  • 40 ml golden rum
  • To serve: thinly sliced pineapple
  • To serve: thinly shaved fresh coconut (optional)
  •  
  • Lime-rum syrup
  • 330 gm (1½ cups) raw caster sugar
  • 60 ml golden rum
  • 60 ml (¼ cup) lime juice
  • Seeds scraped from 1 vanilla bean
01   Preheat oven to 180C. Spread coconut over an oven tray and toast, stirring occasionally (4-5 minutes). Transfer to a large saucepan, add milk, cream and rind, and bring to the boil over medium-high heat, then remove from heat and stand to infuse (1 hour).
02   Bring coconut mixture back to the simmer over medium-high heat, add sugar and stir to dissolve. Squeeze excess water from gelatine, add to coconut mixture, stir to dissolve, then strain into a bowl through a coarse sieve (press on solids to extract all liquid; discard solids). Stir in coconut cream and rum, then pour into a 1.5 litre watertight fluted cake tin or jelly mould and refrigerate until set (overnight).
03   For lime-rum syrup, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (6-7 minutes). Remove from heat, add 100ml water (take care, hot caramel will spit), then add rum, lime juice and vanilla seeds. Stir to combine and refrigerate until chilled.
04   To serve, dip the jelly mould or cake tin in hot water, then gently pull edges of jelly away from sides with your fingertip (this helps break the vacuum and release the jelly). Place a plate on top, invert mould and plate, then remove mould. Drizzle with lime-rum syrup and serve topped with fresh pineapple and shaved coconut.

Topics:

LIMES, RUM, MILK, DESSERT, SPRING, VANILLA, COCONUT, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

MEGAN MORTON , EMMA KNOWLES

FEATURED IN

Nov 2013

Nov 2013

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