By Kan Bright San
Serves 10
500ml – coconut milk/cream
500ml – whipping cream
200g – sugar
50ml – coconut liqueur
3 – gelatine leaves
Wild Berry Coulis
100g – strawberries
100g – blueberries
100g – physalis
100g – raspberries
250g – Angelo plums
100g – blueberries
75g – icing sugar
20g – mint (chopped)
100ml – water
Combine coconut milk, cream and sugar in a pot. Bring to a boil and reduce 3/4 . Soften the gelatine leaves in ice water, add into coconut cream mixture, followed by coconut liqueur.
Whisk well. Put aside and cool down for 1/2 hour. Pour into mould and refrigerate for 4-6 hours. De-seed plum, put it into blender with blueberries, icing sugar, water and chopped mint.
Blend until fine. Cut the wild berries into quarters and mix this with the blended mixture to become a coulis.
Assembly
Take a knife, cut the edge of the panna cotta, give it a shake and remove it from the mould. Put the panna cotta in the centre of the plate, surround it with wild berry coulis and garnish with chopped mint.