Coconut panna cotta with a pineapple chilli salsa

Name: Coconut panna cotta with a pineapple chilli salsa
Yield: 10
Ingredients: 500.0ml Double cream; 130.0g Carte D’Or Panna Cotta 520g; 500.0ml Light coconut milk; 200.0g Pineapple; 10.0g Red Chillies; 10.0g Mint; 5.0g Lime zest; 125.0g Ginger biscuits; 20.0g Dessicated Coconut Lightly toasted

One of the dishes developed by the Chefs from Meallmore. If a more calorie dense dish is required swap the light coconut milk for a full fat Option.

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For the Panna Cotta:

Double cream 500.0 ml
Carte D’Or Panna Cotta 520g 130.0 g

Carte D’Or Panna Cotta 520g

Order product Product Specification
Light coconut milk 500.0 ml

For the Pineapple chilli salsa:

Pineapple 200.0 g
Red Chillies 10.0 g
Mint 10.0 g

To Assemble the dish:

Lime zest 5.0 g
Ginger biscuits 125.0 g
Dessicated Coconut Lightly toasted 20.0 g

Desserts

Elderly care

One of the dishes developed by the Chefs from Meallmore. If a more calorie dense dish is required swap the light coconut milk for a full fat Option.

...

Preparation

For the Panna Cotta:
- Place the coconut milk and double cream in a pan and bring to the boil stirring continuously.
- Remove from the heat and whisk in the CARTE D'OR Panna Cotta.
- Allow to cool slightly, then pour into dariole moulds.
- Cover and place in the fridge to chill and set for 3 hours.
For the Pineapple chilli salsa:
- Dice the pineapple, finely chop the chillies and shred the fresh mint, place in a bowl and mix well, cover and refrigerate until required.
To Assemble the dish:
- Unmould the panna cottas by dipping the base of the moulds in hot water then turn out onto the serving plate.
- Arrange the pineapple salsa around the panna cotta.
- Crumb the ginger biscuits and place around the plate.
- Finish the dish by sprinkling toasted desiccated coconut on the top of the panna cottas and then finely grating the zest of a lime.

Desserts

Elderly care

Thank you

Coconut panna cotta with a pineapple chilli salsa

Ingredients