With mango sorbet on banana sand
Plantation coconut panacotta Chef: Catherine Pacey Restaurant: Thala Beach Resort
Place gelatine leaves in cold water to soften. Heat coconut milk and juice, sugar and lime leaves in a saucepan, when almost at boiling point. Remove from the heat and stir through the gelatine until completely dis- solved. Remove the lime leaves, pour into moulds and sit in refrigerator for 2hrs. Bring water, sugar and lime leaves to the boil Simmer for 3 mins then leave to cool Blend mango pulp in a container with the lime juice then strain through a fine sieve. Combine pulp with sugar mixture. Put into a container and stir every hour until hard. Blend banana chips to resemble fine breadcrumbs.
Panacotta 500ml coconut milk 500ml young coconut juice 50g caster sugar 50g palm sugar 2 kafir lime leaves 4 gelatine leaves 200g banana chips Mango Sorbet 1kg mango pulp 4 kafir lime leaves 500ml water 500g caster sugar 2tbsp lime juice