Greg Doyle, Grant King, Katrina Kanetani

Coconut Panna Cotta with Seared Mango and Palm Sugar Caramel – Tamarind Sorbet

Name: Coconut Panna Cotta with Seared Mango and Palm Sugar Caramel – Tamarind Sorbet
Yield: Serves 6
Cuisine: Australia
Ingredients: 100 g (3½ oz) dried tamarind; 150 g (5½ oz) liquid glucose; 2 firm ripe mangoes, cut into 1.5 cm × 5 cm (⅝ inch × 2 inch) batons; ras el hanout spice mix, to serve; 250 ml (9 fl oz) sugar syrup; juice of 1 lime; 100 ml (3½ fl oz) sugar syrup; juice of ½ lemon; 100 g (3½ oz) light palm sugar (jaggery); 100 g (3½ oz) dark palm sugar (jaggery); 1 thai green mango, peeled; 100 g (3½ oz) light palm sugar (jaggery); 1 star anise; 2 makrut (kaffir lime) leaves; 100 g (3½ oz) dark palm sugar (jaggery); 1 cinnamon stick; icing (confectioners’) sugar; vegetable oil, for deep-frying; 1 small taro, peeled and washed; juice of ½ lime; 440 ml (15¼ fl oz) milk; 6½ gelatine sheets; 440 ml (15¼ fl oz) coconut cream; 85 g (3 oz) sugar; 2 firm ripe mangoes, cut into 1.5 cm × 5 cm (⅝ inch × 2 inch) batons; vegetable oil, for frying

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Coconut Panna Cotta

6½ gelatine sheets
440 ml (15¼ fl oz) milk

Oceania
Australia
Sydney
Dessert

Method

First make the panna cotta. Soak the gelatine in a small bowl of cold water until softened. Remove the sheets from the bowl and squeeze gently to remove any excess water. In a medium saucepan, warm the milk and sugar until the sugar has dissolved, then stir in the gelatine until dissolved. Stir in the coconut cream. Pour the mixture into a deep tray so the panna cotta is