The ripeness and sweetness of the papaya will determine how much vanilla-lime syrup and lime juice you’ll need to add to the granita mixture. You’ll need to begin this recipe a day ahead.
- 140 gm shredded coconut
- 600 ml pouring cream
- 600 ml milk
- 260 gm caster sugar
- 4½ gelatine leaves (titanium strength), softened in cold water
- To serve: shaved red papaya
- 3 limes
- 440 gm (2 cups) caster sugar
- Scraped seeds of 1 vanilla bean (reserve pod for coconut panna cotta)
- 1 ripe red papaya (about 650gm), seeds removed, coarsely chopped
- Juice of 1 lime, or to taste
- 1For 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.
- 2For 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.
- 3Preheat 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).
- 4Top panna cotta with shaved papaya, lime segments and rind, drizzle with vanilla-lime syrup, top with papaya granita and serve.
Drink Suggestion: Late-harvest riesling. Drink suggestion by Max Allen