Coconut Panna Cotta Elizabeth Harkness, Simply E Cakes & Sweets

Ingredients for Coconut Panna Cotta:
• 13 ½ oz. coconut milk
• 3 oz. sugar
• 1 tbsp. vanilla paste
• 2 tbsp. coconut compound
• 3 ea. gelatin sheets

Ingredients for Passion Fruit “Soup”:
• 1250 g. water
• 125 g. The Perfect Purée Passion Fruit Syrup
• 125 g. granulated sugar
• 1 ea. lime peel
• 1 ea. lemon grass
• 500 g. The Perfect Purée Passion Fruit Concentrate, thawed

Ingredients for Cornflake Crumble:
• 5 oz. sugar
• 9 oz. AP flour
• 3 oz. cornflakes
• 2 oz. shredded coconut
• ¼ tsp. salt
• 5 oz. melted butter

Ingredients for Coconut Sorbet:
• 495 g. water
• 170 g. sugar
• 5 g. sorbet stabilizer
• 20 g. glucose
• 500 g. The Perfect Purée Coconut Puree, thawed
• 1 ea. juice of lime

Method for Coconut Panna Cotta:
1. Heat coconut milk, sugar, vanilla paste, and coconut compound until warm and aromatic.
2. Bloom gelatin and add to cream mixture.
3. Cool to room temperature and pour into molds.

Method for Passion Fruit “Soup”:
1. Boil water, syrup, and sugar.
2. Add lime peel, lemon grass, and passion fruit purée.
3. Cook until ¾ reduced and remove from heat.
4. Strain and allow to cool before using.

Method for Cornflake Crumble:
1. Combine sugar, flour, cornflakes, coconut, and salt; mix by hand.
2. Add melted butter and mix until a crumb forms.
3. Bake at 300°F for 10 minutes, stir, then bake for more 10 minutes.

Method for Coconut Sorbet:
1. Heat water to 113°F, then whisk in the sugar, stabilizer, and glucose.
2. Cook to 185°F.
3. Chill syrup until cold to the touch, then immersion blend in the purée and lime juice.
4. Allow to mature overnight.
5. Immersion blend again before spinning.