With mango sor­bet on ba­nana sand

Plan­ta­tion co­conut pana­cotta Chef: Cather­ine Pacey Restau­rant: Thala Beach Re­sort

Port Douglas & Mossman Gazette - - FRONT PAGE -

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

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