- •Pineapple
- •Coconut milk
- •Gelatine
- •White chocolate
- •Whipping cream
- •Milk
- •Icing sugar
Coconut panna cotta served with white chocolate granita and pineapple
Coconut panna cotta served with white chocolate granita and pineapple
Dessert cooked by Joseph Jones from Carden Park Hotel during Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
1.For the panna cotta, melt some white chocolate over bain marie, heat up coconut milk, icing sugar and calon wen milk, add pre soaked gelatine then mix into the melted chocolate pass and set in bowls
2.For granite, melt white chocolate over a bain marie, add whipping cream and water and freeze, once frozen scrape with a spoon then return to freezer till needed.
3.For pineapple crisps, peel pineapple and thinly slice, remove core with a small cutter, dip in stock syrup then put in hot cupboard or an oven on its lowest setting, turn over every 20 mins till crisp
4.For the pineapple puree, peel and quarter the pineapple then remove the core dice evenly and cook in a light stock syrup (equal water sugar)
5.For 30 mins, drain off syrup, remove a few pieces of pineapple for decoration then blend the rest until smooth
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