Cus­tard ap­ple, rum and co­conut panna cotta

Whitsunday Times - - LIFE TASTE - — Adam Liaw

THE sweet and unique taste of cus­tard ap­ple, slightly rem­i­nis­cent of pineap­ple and vanilla, is a per­fect match with dark rum and co­conut in this creamy and de­li­cious dessert. SERVES: 4–6


400ml pour­ing cream 400ml co­conut milk 2 tsp dark rum 1 tbs honey 2 tbs caster sugar 18g pow­dered gelatin 400ml cus­tard ap­ple pulp and juice Toasted co­conut and ma­cadamia nuts, to serve


Place the pour­ing cream, co­conut milk, rum, honey and caster sugar in a saucepan and sprin­kle the gelatin over the top. Heat the liq­uid gen­tly un­til nearly a sim­mer, stir­ring un­til all of the gelatin has dis­solved. (To check this, lift your stir­ring spoon out of the mix­ture and make sure there are no gelatin gran­ules stick­ing to it.) Al­low to cool for 5 min­utes and then stir through the cus­tard ap­ple pulp and juice. Freeze in in­di­vid­ual moulds or glasses for at least 2 hours, or un­til the panna cotta is set. To serve, scat­ter the top of the panna cotta with ei­ther toasted co­conut or ma­cadamia nuts.

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