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Saturday, 28 July 2012

Recipe - Coconut Pannacotta with Pineapple & chili sauce


                                                                                        
Thai Fishcakes
Thai green chicken curry













A couple of weeks ago, I had invited my Sister-in-law and her family over for dinner. I had decided to go with a Thai themed menu of Thai fishcakes to start, followed by spicy Thai green curry with coriander naan breads, before finishing with coconut rice pudding with pineapple & chili. However within minutes of releasing my proposed menu, my brother-in-law Phil informed me that he didn't do rice pudding. (something to do with the texture) After a quick rethink, the dessert was changed to a light Pannacotta instead.
I will try to get the recipe for the other courses posted over the next week or so, but in the meantime you can try this easy recipe for the Pannacotta.

Ingredients (serves 4)

  • 200ml coconut milk
  • 200ml double cream
  • 200ml semi-skimmed milk
  • 25g caster sugar
  • 3 gelatin sheets
  • 2tbsp desiccated coconut
  • 8 large pineapple chunks
  • 1 red chili, seeded and finely chopped
Method

  1. Pour the milk, cream, coconut milk and sugar into a saucepan. Slowly heat the mixture but be careful not to boil or the cream may split. Once the sugar has dissolved completely, remove the pan from the heat and set aside.
  2. Soften the gelatin sheets in cold water for a few minutes, squeeze out any excess water then add the the cooling milk mixture. Stir continuously until the gelatin is well combined then stir in the desiccated coconut.
  3. Divide the mixture between 4 light greased ramekins before placing in the fridge to set. Give them at least 3 hours to set properly.
  4. To make the sauce, put the caster sugar into a pan to melt, taking care as the sugar will become very hot. Once the sugar has melted completely, add the chunks of pineapple. The syrupy mixture will likely bubble up as the juice from the pineapple is released . Heat through for a couple of minutes before adding the chopped chili and cook for a couple more minutes. Remove the sauce from the heat and chill in the fridge.
Coconut Pannacotta 
To serve, run some hot water over the outside of the ramekins before turning out onto a plate. Spoon some of the pineapple and chili sauce over the top and around the side, finish with a mint leaf garnish.

The dinner was a huge success, and everyone had empty plates for every course. In fact, Phil even decided to do a review on Gerry's Kitchen, which was quite weird for me. You can see what Phil thought of the meal by heading through to his own blog.





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