Coconut panna cotta with a pineapple chilli salsa
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.
Ingredients
Coconut panna cotta with a pineapple chilli salsa
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€0.0
For the Panna Cotta:
Double cream
/ml
500.0 ml
0%
Carte D’Or Panna Cotta 520g
/g
130.0 g
0%
Light coconut milk
/ml
500.0 ml
0%
For the Pineapple chilli salsa:
Pineapple
/g
200.0 g
0%
Red Chillies
/g
10.0 g
0%
Mint
/g
10.0 g
0%
To Assemble the dish:
Lime zest
/g
5.0 g
0%
Ginger biscuits
/g
125.0 g
0%
Dessicated Coconut Lightly toasted
/g
20.0 g
0%
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For the Panna Cotta:
-
Double cream 500.0 ml
-
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
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.
