Passionfruit and white chocolate are a match made in heaven.
This white chocolate panna cotta with coconut crumble and passionfruit syrup mingles the flavours beautifully, creating a mouth-watering dessert
• 2 coconuts
• lemon segments, cut into pieces, to serve
• fresh coconut slivers, for garnish
For the white chocolate panna cotta:
• 200ml milk
• 40g caster sugar
• 200g white chocolate, broken into pieces
• 3g gold-strength gelatine sheets, softened in water
For the coconut jelly:
• 200ml fresh coconut water
• 1/2 teaspoon agar agar
For the passionfruit syrup:
• 30g caster sugar
• 4 passionfruit, pulp
For the coconut crumble:
• 90g freshly grated coconut
• 80g caster sugar
• 50g hazelnuts, plus extra for garnish
• 40g white chocolate, broken into pieces
1 Crack open the coconuts over a large bowl (see Brent’s tips) and reserve 200 ml of the coconut water for the coconut jelly.
2 Grate about 1 cup of coconut for the coconut crumble. Slice some slivers of coconut for garnish and set aside. Save the remaining coconut for another use.
3 For the panna cotta, place the milk and sugar in a saucepan over medium heat and bring to the boil.
4 Add the white chocolate then remove the pan from the heat and stir until the chocolate has melted. Squeeze the water from the softened gelatine sheets, add them to the pan and stir until dissolved.
5 Lightly spray four 100 ml moulds with cooking spray. Strain the panna cotta mixture and pour it into the moulds.
6 Place in the refrigerator until set, about 2–3 hours.
7 Preheat the oven to 180°C (or 160°C for a fan-forced oven).
8 To make the coconut jelly, place the coconut water in a saucepan over high heat and bring to the boil. Add the agar agar and boil for 2 minutes or until dissolved.
9 Pour the mixture into a 9 x 19 cm loaf tin. Place in the refrigerator to set for about 1 hour.
10 To make the passionfruit syrup, place the sugar and 30 ml water in a small saucepan over medium heat.
11 Allow to boil for 2–3 minutes until the liquid has reduced slightly, then add the passionfruit pulp and stir to combine. Remove from the heat and set aside to cool.
12 To make the coconut crumble, place the grated coconut on a baking tray and roast it in the oven until golden, about 10 minutes, stirring halfway through. Remove from the oven and set aside to cool.
13 Place the sugar and 2 tablespoons water in a saucepan over medium heat. Allow to boil until the caramel is light brown, then remove from the heat and pour it over a sheet of baking paper and allow it to set.
14 Break off and reserve 4 shards of the toffee for serving, if you like.
Dry-fry the hazelnuts in a frying pan over medium heat for about 3–4 minutes.
15 Allow to cool then place in a clean tea towel or in paper towel and gently rub together to remove the outer papery skin.
16 Set aside a few hazelnuts for garnish and transfer the remaining hazelnuts to a food processor and pulse twice. Add the white chocolate and pulse twice more.
17 Add the remaining toffee and pulse twice more. Add the cooled grated coconut and pulse twice more, or until the mixture reaches a coarse crumb-like consistency. Set aside.
18 To serve, unmould the panna cottas onto serving plates. Unmould the coconut jelly and cut it into 1 cm cubes.
19 Add the jelly to the serving plates, drizzle with the passionfruit syrup, add some coconut crumble, extra hazelnuts, lemon segments, coconut slivers and toffee shards (if using).
Brent’s best tips:
• To crack the coconuts, holding the coconut over a bowl and using the back of a cleaver, hit the coconut in the centre with medium force. Rotate it 180 degrees and repeat with a little more force. This should crack the coconut open.
• To use the left-over coconut, toast it in a 70°C oven, then sprinkle over your muesli for breakfast, blitz it into smoothies for a coconut hit or roll your favourite ice cream in it to add a whole new dimension.
• Dip the panna cotta moulds briefly in hot water to help release them from the moulds.
Recipe courtesy of Brent Owens, extracted from Dig In!