Custard apple, rum and coconut panna cotta
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.