Coconut Panna Cotta with Passion Fruit and Coconut Sorbet

Name: Coconut Panna Cotta with Passion Fruit and Coconut Sorbet
Ingredients: 226 g whole milk; 340 g heavy cream; 396 g coconut milk; 297 g condensed milk; 1 tbsp Versawhip; 1 tsp xanthan gum; 2-½ gelatin sheets; 200 g egg yolks; 125 g whole eggs; 250 g unsalted butter, softened; 585 g water; 100 g glucose powder; 4 g sorbet stabilizer; 1 kg coconut puree; 500 g passion fruit puree; ½ cup granulated sugar; 5 g agar agar; 400 g mango puree; 54 g confectioner’s sugar; 66 g isomalt; 15 g glucose syrup

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Coconut Panna Cotta

5 gelatin sheets
226 g whole milk
340 g

Dessert
Low carb

Method

Coconut Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring milk, cream and coconut milk to a boil in a small pot. Add gelatin and stir to dissolve. Whisk in condensed milk until smooth and cool mixture over an ice bath. Pour evenly into serving bowls. Refrigerate until set, about 6 hours.