Island Life Magazine Ltd April/May 2011 | Page 135

food

Island Life - April/May 2011

Recipe

Tyler Torrance
Priory Bay Hotel, Seaview

This is my spring
favourite. A
simple Panna cotta
flavoured with
passion fruit and
coconut. As a
vessel for flavour,
your possibilities
are endless with
Panna cotta please
take this recipe as
a guide and play
with flavours as they
come into season.
They should be
light and delicate in
the mouth and are
perfect for a cooling
spring dessert. The
marriage of coconut
and passion fruit is
truly wonderful but
try it yourself and
see. Enjoy!

PASSION FRUIT &
COCONUT
PANNA COTTA
Coconut Panna Cotta
500ml Cream
110g Sugar
250ml Coconut Milk
3.5 Gelatine, soaked in cold water
250ml Milk
Passion Fruit Coulis
24 Seeded Passion fruit
200g Sugar
Splash of Orange Juice

Panna Cotta Method:

cool. This is my recipe for most of my

In a saucepan add all the ingredients

fruit sauces and is incredibly versatile.

except the gelatine and bring to a
simmer to infuse the flavours. Remove

To plate unmould the Panna Cotta by

the Coconut mixture from the heat;

dipping the pot in hot water and turn

squeeze the excess water from the

out onto a nice plate. Pour a little bit

gelatine and melt the gelatine in the

of Coulis on the plate.

mixture, strain then fill an appropriate
size mould, chill in a refrigerator until

I serve this dessert with a coconut

set (3 to 4 hours).

crisp.

Coulis Method:
In a saucepan cook the fruit and sugar
together until a thick consistency is
achieved a splash of juice should help
get things started. Strain while hot and

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