Exotic Panna Cotta with Coconut Crumble

Exotic Panna Cotta with Coconut Crumble is the perfect light and refreshing summer dessert, developed by our very own Head of Culinary, Denis Drame MCA. This recipes combines a smooth, velvety panna cotta with a delicious exotic coulis and nutty coconut crumble topping.

Ingredients

Coconut Crumble

• 100g Patisserie flour
• 50g Sugar
• 100g Butter
• 25g Desiccated coconut

Exotic coulis

• 390g Ponthier Mango puree
• 130g Ponthier Passion Fruit Puree
• 2 g Grounded fish gelatine
• 7g Water for the fish gelatine
• 1 Fresh diced mango

Panna Cotta mix

• 500g Whole milk
• 600g Ponthier coconut puree
• 53g Caster sugar
• 17g Water
• 47g Fish gelatine (can be replaced with normal gelatine with the same amount)

Method

Coconut Crumble

1. In an electric mixer fitted with the paddle, mix all the cold butter with all the ingredients until a crumbly texture is obtained.
2. Reserve in the fridge for 1 hour.
3. Bake the crumble mix at 150-160 C until golden and crumble in small pieces and let it cool down.

Exotic coulis

1. Mix the cold water and gelatine powder and let it cool.
2. Cut into small cubes the fresh mango. Melt the gelatine with 20 grams of Mango puree.
3. Mix everything and reserve.

Panna Cotta mix

1. Mix the cold water and the gelatine powder and leave to soak.
2. Heat the milk with the coconut puree and sugar, add the gelatine.
3. Mix and let cool for 20 minutes. Pour the panna cotta mix in a glass and keep in the fridge until set.
4. Pour on top the exotic coulis and add Mango.
5. Sprinkle the crumble on top of the coulis and serve.