材料

百香果3个,切半
明胶片5片
椰浆750毫升
浓奶油300毫升
砂糖100克
香草荚1条,剖半
柠檬1个,磨果皮屑
覆盆子200克
椰丝少许,烤香

做法

  1. 把明胶片用冷水泡软10分钟。
  2. 把椰浆、浓奶油、糖和柠檬果皮屑放在中型汤锅中。
  3. 把香草豆刮出后加入汤锅中,煮至起泡后立刻关火。
  4. 把明胶多余的清水挤掉后加入汤锅拌匀,放凉至室温后过滤。
  5. 在模具或杯子内壁涂上菜油,然后倒入椰浆混合物,加盖后冷藏5小时。
  6. 取出后把模具/杯子快速浸热水后脱模,也可直接用玻璃杯享用。
  7. 把半个百香果的果肉淋在奶冻上,放上覆盆子,撒上椰丝即可。

Coconut Panna Cottas with Raspberries and Passion Fruit

Ingredients

3 passion fruits, halved
5 gelatine leaves
750ml coconut milk
300ml double cream
100g caster sugar
1 vanilla pod, splited
1 lemon, zest
200g raspberries
some coconut flakes, toasted

Method

  1. Soak gelatine leaves with cold water for 10mins.
  2. Meanwhile, put coconut milk, double cream, sugar and lemon zest in a medium saucepan.
  3. Scrape seeds from vanilla pod and add to the pan along with pod. Bring just up to the boil, immediately remove from heat.
  4. Squeeze out excess liquid from gelatine and add to cream mixture. Stir until dissolved, leave to cool to room temperature before straining into a pouring jug.
  5. Grease dariole moulds or water glasses with a little vegetable oil, then fill each with mixture. Cover and chill for 5hrs.
  6. To serve, dip moulds quickly in boiling water to help turn out panna cottas. Alternatively, serve in the glass.
  7. Spoon half a passion fruit over each, than add a handful of raspberries and a few lightly toasted coconut flakes.
食谱提供
Marks & Spencer

TEXT 若昕 PHOTOS Marks & Spencer