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Recipe: Coconut panna cotta with red dragon fruit coulis

If you’re looking for something sweet to accompany your next Italian feast at home, try panna cotta (“cooked cream” in Italian), a sweet, pudding-like dessert that’s said to have its roots in Northern Italy’s Piedmont region. We asked Cookyn Inc, a Singapore-based cooking school that specialises in creating customised corporate and social cooking experiences, to show us how it’s done – and, with a tropical twist!

Coconut panna cotta with red dragon fruit coulis
Coconut panna cotta with red dragon fruit coulis

 

Ingredients (Serves six)
For the panna cotta:

* 125ml hot water
* 3 teaspoons gelatin powder
* 190ml coconut milk
* 190ml heavy cream
* 1 teaspoon vanilla extract
* 60g sugar

For the  coulis:
* 2 dragon fruits (about 500g)
* 2 tablespoons sugar
* 60ml water
* 2 teaspoons lemon juice

For garnishing:
* Blackberries
* Chervil

Instructions
For the panna cotta:
1. Pour gelatin powder into hot water and let sit for five to 10 minutes to dissolve.
2. Combine coconut milk, heavy cream, sugar and vanilla extract in a small pot. Bring to a simmer and mix in the dissolved gelatin powder.
3. Pour into six tea-light cups and leave in the refrigerator for about four hours to set.

For the coulis:
1. Cut the dragon fruit into small cubes, and put about half into a blender to make a puree (about 200ml). Set aside the rest of the dragon fruit.
2. Combine the dragon fruit puree, sugar, water and lemon juice in a small pot and bring to a boil; the coulis will still be watery.
3. Add the remaining dragon fruit to the coulis.

Finishing touches:
1. Pour the dragon fruit coulis over the set panna cotta. Leave in the refrigerator for about four hours to allow the coulis to set.
2. Garnish with fresh blackberries and chervil.

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This story was first published in Expat Living’s August 2015 issue.

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