Ingredients
| COCONUT PANNA COTTA | |
| 5g sheet gelatine (about 2½ sheets) | |
| 150ml coconut milk | |
| 25g sugar | |
| 175g white chocolate, roughly chopped | |
| 150ml cream | |
| 1 tablespoon coconut liqueur such as Malibu (optional) | |
| â…› teaspoon salt | |
| COCONUT DACQUOISE | |
| 100g egg white (about 2 egg whites) | |
| 45g sugar | |
| 15g plain flour | |
| 80g desiccated coconut | |
| 25g icing sugar | |
| PLUM JELLY | |
| 5g sheet gelatine (about 2½ sheets) | |
| 250g dark plums | |
| 20g sugar | |
| PLUM CREMEUX | |
| 2g sheet gelatine (about 1 sheet) | |
| 200g dark plums | |
| 1 egg plus 40g egg yolk (about 2 yolks) | |
| 35g sugar | |
| 45g cold unsalted butter, cut into 1cm cubes | |
| TO SERVE | |
| 100ml coconut whipping cream, cold | |
| 10g sugar | |
| toasted dacquoise pieces | |
| fresh plum slices | |
| edible flowers |
Defined by the contrast of its layered colours, this dessert balances creamy coconut with the juiciness and gentle tartness of plums. It can be served as six standard portions, or you could present it in smaller glasses for canapé-style entertaining.
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Instructions
| 1. | COCONUT PANNA COTTA |
| 2. | Bloom the gelatine by soaking it in iced water for 5 minutes, then squeezing out any excess water. |
| 3. | Mix the coconut milk and sugar and bring to a simmer. |
| 4. | Pour over the bloomed gelatine, add the chocolate and stir until smooth. |
| 5. | Mix in the remaining ingredients. |
| 6. | Divide between the serving glasses and chill until set. |
| 7. | COCONUT DACQUOISE |
| 8. | Line a baking tray with baking paper. |
| 9. | Heat the oven to 165°C. |
| 10. | Whisk the egg whites and sugar to stiff peaks. |
| 11. | Fold in the remaining ingredients. |
| 12. | Spread onto the tray to a thickness of ½cm and bake for 10 minutes. |
| 13. | Cut out six discs to fit the serving glasses. |
| 14. | Break the trimmings into smaller pieces and toast at 150°C for around 10 minutes until dry and crunchy. |
| 15. | PLUM JELLY |
| 16. | Bloom the gelatine by soaking it in iced water for 5 minutes, then squeezing out any excess water. |
| 17. | Cut the plums in half and remove the stones. |
| 18. | Put the fruit into a blender, blend, then strain to get 200g purée. |
| 19. | Heat the purée over a low heat and add the sugar. |
| 20. | Cook for 1 minute until the sugar is dissolved. |
| 21. | Add the gelatine and stir to dissolve. |
| 22. | Pour the warm mixture over the dacquoise layer. |
| 23. | Chill for 15 minutes. |
| 24. | PLUM CREMEUX |
| 25. | Bloom the gelatine by soaking it in iced water for 5 minutes, then squeezing out any excess water. |
| 26. | Cut the plums in half and remove the stones. |
| 27. | Blend the fruit, then strain to get 150g purée. |
| 28. | Heat up the purée in a pot. |
| 29. | Whisk together the whole egg, egg yolks and sugar. |
| 30. | Whisk in the hot purée. |
| 31. | Return the mixture to the pot and cook gently to 82°C. |
| 32. | Strain, add the gelatine, then the butter and blend with a hand blender until emulsified. |
| 33. | Pour over the jelly and chill for 30 minutes. |
| 34. | TO SERVE |
| 35. | Whip the coconut whipping cream and sugar to stiff peaks. |
| 36. | Transfer to a piping bag fitted with a star nozzle and pipe on top of the cremeux. |
| 37. | Garnish with dacquoise pieces, fresh plum slices and flowers. |
Recipes & food styling Kristy Sze Photography Tony Nyberg