Mango Passionfruit Coconut Panna Cotta Tart
Coconut panna cotta in a sweet tart shell topped with mango passionfruit gelée and fresh, seasonal fruit
Equipment
Ingredients
Tart Shell
Coconut Panna Cotta
- 1 ¾ cups (400ml) full fat coconut milk, canned
- ¼ cup (50g) granulated sugar
- pinch of salt
- 2 tablespoons whole milk
- 1 packet unflavored gelatin
- 1 teaspoon pure vanilla bean paste
Mango Passionfruit Gelée
- ½ cup (90g) mango purée
- ½ cup (90g) passionfruit purée
- 2 tablespoons granulated sugar
- 1 ¼ teaspoons unflavored gelatin
Instructions
Make the panna cotta.
- In a medium saucepan, combine the coconut milk, granulated sugar and pinch of salt.
- Place the sauce pan over low heat and cook until the sugar is dissolved and the mixture is hot. Do not let the mixture simmer or boil.
- Put the milk in a small and sprinkle the gelatin over the top. Let it bloom for 5 minutes.
- Whisk the vanilla bean paste into the milk mixture, followed by the bloomed gelatin.
- Whisk the milk mixture until gelatin is completely melted. Let the mixture cool to warm.
- Pour the mixture into the tart shell, about ¾ full. Depending on the height of your tart pan, there may be extra milk mixture. Leave enough space for a thin layer of gelée.
- Place the tart into the refrigerator to chill for 2-3 hours until set.
Make the mango passionfruit gelée.
- In a small saucepan, pour in the mango and passionfruit purées and granulated sugar.
- Sprinkle the gelatin on top. Let the gelatin bloom for 5 minutes.
- Heat over medium-low heat until all the gelatin dissolves and the mixture is hot but not boiling. Cool until just warm.
- Gently pour the mixture over the set panna cotta. Place the tart in the fridge to set for two hours.
- Garnish with fresh fruit and serve chilled.
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