 | Passion Fruit Panna Cotta5 servings Jessica Vazquez, Executive Pastry Chef, Momotaro & The Izakaya |
Ingredients for Passion Fruit Panna Cotta:
- 220 g. The Perfect Purée of Napa Valley Passion Fruit Concentrate
- 275 g. The Perfect Purée of Napa Valley Coconut Puree
- 105 g. sugar
- 1 tsp. vanilla paste
- 1.5 g. agar
- 1.5 g. locust bean gum
Method for Passion Fruit Panna Cotta:
- Combine all ingredients in a saucepan and whisk to incorporate. Cook, whisking continuously, until the mixture comes to a boil.
- Set a timer for 2 minutes then pour the mixture through a chinois strainer into a deli container.
- Portion into bowls and set in the refrigerator until the mixture is completely set.
Ingredients for Coconut Sorbet:
Yields about 2 quarts
- 750 g. The Perfect Purée of Napa Valley Coconut Puree
- 4 g. The Perfect Purée of Napa Valley Lime Zest
- 350 g. water
- 275 g. sugar
- 85 g. glucose powder
- 3 g. sorbet stabilizer
- A pinch of salt
Method for Passion Fruit Panna Cotta:
- In a pot, mix the purées and water. In a separate bowl, whisk dry ingredients and cast into pot. Cook on medium-high and whisk until the mixture is incorporated and comes to a simmer.
- Pour the mixture through a chinois into a bowl in an ice bath and cool completely. Let base cool overnight before spinning.
Ingredients for Cashew Cereal Crunch:
- 200 g. toasted cashews, chopped
- 50 g. puffed white rice
- 50 g. puffed black rice
- 25g. puffed buckwheat
- 5 g. toasted white sesame seeds
- 5g. toasted black sesame seeds
- 50 g. toasted coconut
- 2 tsp. ground turmeric
- 1 tsp. smoked hot paprika
- 100 g. powdered sugar
- salt to taste
Method for Cashew Cereal Crunch:
- Combine all ingredients in a bowl and mix to combine. Store at room temperature in an airtight container.
Assembly:
- Spread the Cashew Cereal Crunch on top of the Passion Fruit Panna Cotta.
- Top with a scoop of Coconut Sorbet and garnish with shaved coconut and flower petals. Serve immediately.