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Coconut panna cotta with papaya, lime and vanilla

You'll need

140 gm shredded coconut 600 ml pouring cream 600 ml milk 260 gm caster sugar gelatine leaves (titanium strength), softened in cold water To serve: shaved red papaya   Vanilla-lime syrup 3 limes 440 gm (2 cups) caster sugar Scraped seeds of 1 vanilla bean (reserve pod for coconut panna cotta)   Papaya granita 1 ripe red papaya (about 650gm), seeds removed, coarsely chopped Juice of 1 lime, or to taste


  • 01
  • For vanilla-lime syrup, zest the rind of the limes and set aside. Peel limes, then remove segments over a measuring jug to catch juices, squeezing trimmings until you have 30ml. Reserve segments and juice separately. Combine sugar, vanilla seeds and 300ml water in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, add lime rind and cook until rind is tender and translucent and mixture is syrupy (6-8 minutes). Strain into a measuring jug (you should have 500ml). Remove rind with a slotted spoon and add to lime segments. Add lime juice to syrup, then pour 180ml syrup over lime segments and rind and refrigerate until required. Reserve remaining vanilla-lime syrup for papaya granita.
  • 02
  • For papaya granita, process papaya, lime juice, reserved vanilla-lime syrup and 125ml iced water in a food processor until smooth, strain through a fine sieve into a shallow metal tray and freeze, scraping every hour to form ice crystals (6 hours-overnight). Makes about 750ml.
  • 03
  • Preheat oven to 180C. Spread coconut evenly on an oven tray and toast, stirring occasionally, until golden (12-15 minutes). Transfer to a saucepan, add cream, milk, sugar and vanilla pod and simmer over medium heat to infuse (8-10 minutes). Remove from heat, cool to room temperature and press through a fine sieve into a clean saucepan (discard solids). Return coconut mixture to medium heat and bring to a simmer. Squeeze excess water from gelatine, add to coconut mixture and stir over medium heat until gelatine dissolves. Strain into a jug, divide among 8 small dessert bowls or glasses and refrigerate until set (3-4 hours).
  • 04
  • Top panna cotta with shaved papaya, lime segments and rind, drizzle with vanilla-lime syrup, top with papaya granita and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Late-harvest riesling.

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