Coconut Panna Cotta with Passion Fruit and Coconut Sorbet

Name: Coconut Panna Cotta with Passion Fruit and Coconut Sorbet
Ingredients: 224 g (1 cup) whole milk; 336 g (1½ cups) heavy cream; 396 g (1¾ cups) coconut milk; 297 g (¾ cup and 3½ Tbsp) condensed milk; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 200 g (¾ cup and 1½ Tbsp) egg yolks; 125 g (2 each) whole eggs; 250 g (1 cup and 2 Tbsp) unsalted butter, softened; 585 g (2¼ cups) water; 100 g (⅓ cup) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 1,000 g (4¼ cups) coconut puree; 510 g (2 cups) passion fruit puree; 5 g (1 Tbsp) agar agar; 85 g (⅓ cup and 1 Tbsp) granulated sugar; 400 g (1¾ cups) mango puree; 54 g (⅓ cup and 1 Tbsp) confectioner’s sugar; 75 g (2.6 ounces) isomalt; 15 g (1 Tbsp) glucose syrup

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Coconut Panna Cotta

224 g (1 cup) whole milk
336 g (1½

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.