Coconut Pannacotta with White Chocolate Granita and Black Olive Caramel

Name: Coconut Pannacotta with White Chocolate Granita and Black Olive Caramel
Yield: Serves 6
Cuisine: Italian
Ingredients: 50 g liquid glucose; 200 g caster sugar; 200 ml water; 75 ml whipping cream; 100 g white chocolate; sablé biscuits, optional; black olive caramel; pinch of vanilla salt; 100 g black olive paste (finely blended pitted olives); 100 g black olive paste (finely blended pitted olives); icing sugar, to taste (optional); white chocolate granita; 600 g coconut purée or coconut cream; 1 medium ripe mango; 100 g white chocolate, chopped; 600 g coconut purée or coconut cream; 2 sheets of leaf gelatine

Preparation info

Serves
6

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Coconut Pannacotta

2 sheets of leaf gelatine
100 g white chocolate, chopped
600

Europe
Italy
Dessert
Mediterranean

Method

To make the pannacottas, soak the gelatine in cold water to cover for about 5 minutes to soften. Meanwhile, gently melt the white chocolate in a heatproof bowl set over a pan of hot water. Warm the coconut purée in a pan until almost simmering, then remove from the heat. When the chocolate has melted, take off the heat and stir until smooth.

Squeeze the gelatine to remove excess water,