Coconut pannacotta with lavender jelly, mangosteen meringue and melted chocolate

Name: Coconut pannacotta with lavender jelly, mangosteen meringue and melted chocolate
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: 12 gelatin leaves or 3 tablespoons gelatin powder; 12 gelatin leaves or 3 tablespoons gelatin powder; 4 cups (1 liter) ice water; 3 gelatin leaves or 2 teaspoons gelatin powder; 4 fresh mangosteens or 1 can (1¼ lbs/ 560 g) mangosteens in syrup; 4 cups (1 liter) water; ⅓ cup (65 g) sugar; 1½ tablespoons dried lavender flowers; 4 fresh mangosteens or 1 can (1¼ lbs/ 560 g) mangosteens in syrup; Bain-Marie (lukewarm water bath); 4 bars (200 g) Chocolate couverture, finely chopped; Pinch of salt; 1 cup (250 ml) fresh milk; ½ vanilla pod, sliced lengthwise, seeds removed with a spoon, or 1 teaspoon vanilla essence; ½ vanilla pod, sliced lengthwise, seeds removed with a spoon, or 1 teaspoon vanilla essence; 3 gelatin leaves or 2 teaspoons gelatin powder; ⅔ cup (125 g) sugar; 2 egg whites; 1¼ cups (300 ml) thick coconut milk; 4 tablespoons sugar

Preparation info

Makes
6 to 8
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Pannacotta, which translates from the Italian as “cooked cream” has become very modish on restaurant menus over the past few years. With its chic simplicity, it lends itself to all manner of embellishments, such as the coconut and mangosteen flavors employed here.

Ingredients

4 fresh mangosteens or 1 can (1¼ lbs/ 560 g) m

Europe
Italy
Chocolate

Method

Make the Lavender Jelly by bringing the water and sugar to a boil in a saucepan over medium heat. Remove once the sugar has completely dissolved. Add the lavender flowers and set aside to infuse for 1 hour, then strain into a small saucepan. Soak the gelatin leaves in the ice water for about 3 minutes to soften. In the meantime, heat the lavender infusion over low heat u