Coconut and lime panacotta with a basil and lime sorbet

Curtis Poole

Curtis Poole

17th May 2016

Coconut and lime panacotta with a basil and lime sorbet

Recipe for coconut and lime panacotta with a basil and lime sorbet

Ingredients

  • Coconut and lime panacotta
  • 225g coconut milk
  • 150g yogurt
  • Zest and juice of 2 limes
  • 2 leaves of gelatine
  • 100g caster sugar
  • Basil and lime sorbet
  • 1 bunch of basil
  • 175ml lime juice
  • 500ml milk
  • 125g caster sugar
  • 100g glucose
  • Zesty Sugar brittle
  • 50ml milk
  • 125g butter
  • 150g caster sugar
  • 50g glucose
  • Zest of 1 lemon and 1 lime

Method

Coconut and lime panacotta:
Soak the gelatine in cold water until soft.
Zest and juice the limes in to a bowl with the yogurt and the sugar.
Bring the coconut milk to a gentle simmer and add the gelatine, whisk until the gelatine has dissolved and strain.
Allow the coconut milk to cool before whisking it into the yogurt.
Once cooled whisk into the yogurt and set into your desired mould and chill in the fridge.
Pop the panacotta out of the mould once its set.
Basil and lime sorbet:
Tear the basil including the stalks into a container.
In a pan bring the milk, glucose, lime juice and caster sugar to the boil and pour over the basil.
Let this infuse for at least 30min.
Blitz in a food processor and strain.
Allow the mix to cool completely before churning.
If an ice cream machine isn’t to hand replace the milk with water and freeze the mix to make a granite.
Zesty Sugar brittle:
In a pan bring all ingredients to boil except for the zest.
Bring this sugar mix to 118 and take off the heat.
Mix through the zests and pour onto a tray with baking paper.
Bake in the oven at 180 for 10-12 min.
Once cooled break into little shards.
To garnish finely dice some fresh mango with some passion fruit, mint and a little rum to make exotic salsa.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you