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Passion Fruit Panna Cotta with Coconut Spuma

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Thursday, 17 January 2013
List of viewable recipes from "SPQR" by Shelley Lindgren, Matthew Accarrino, Kate Leahy

Reprinted with permission from SPQR: Modern Italian Food and Wine, by Shelley Lindgren and Matthew Accarrino with Kate Leahy, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

serves 6
Coconut Macaroons

  • 200 grams | 2 1/2 cups sweetened shredded coconut
  • 200 grams | 3/4 cup condensed milk
  • 1 gram | 1/2 teaspoon vanilla extract
  • 20 grams | 1 egg white, at room temperature
  • 1 gram | 1/4 teaspoon kosher salt

Panna Cotta

  • 9 grams | 3 sheets gelatin
  • 175 grams | 3/4 cup plus 1 tablespoon sugar
  • 240 grams | 1 cup whole milk
  • 230 grams | 1 cup heavy cream
  • 250 grams | 1 cup passion fruit purée
  • 1 gram | 1/4 teaspoon kosher salt

Coconut Spuma

  • 70 grams | scant 1/3 cup heavy cream
  • 25 grams | 1/8 cup sugar
  • 1 to 2 grams | 1/2 sheet gelatin
  • 200 grams | 3/4 cup unsweetened coconut milk

Photo by Sara Remington © 2012 To make the macaroons: Preheat the oven to 325°F. Line a couple of baking sheets with parchment paper or nonstick silicone baking liners.

In a large bowl, mix the coconut, condensed milk, and vanilla together. In a separate bowl, whisk the egg white until it holds medium peaks when the whisk is lifted from the bowl. Fold the egg white into the coconut mixture. Form 1 tablespoon balls of batter and place them on a baking sheet. Flatten the balls to 1/8-inch thick disks and bake for 25 minutes or until the tops are light golden brown.

To make the panna cotta: Soak the gelatin sheets in ice water for about 2 minutes. In a small pot over medium heat, bring the sugar and the milk to a simmer to dissolve the sugar, then remove from the heat. Squeeze excess water from the gelatin sheets and dissolve it in the milk. Once the gelatin has dissolved, stir in the cream. Stir in the purée and salt, then strain through a fine-mesh strainer to remove any remaining bits of gelatin. Pour the panna cotta into six 1-cup glasses. Cover with plastic wrap and refrigerate until set, about 4 to 6 hours.

To make the spuma: In a small pot over medium heat, bring the cream and the sugar to a simmer to dissolve the sugar. Remove from the heat and add the gelatin. Once the gelatin has dissolved, pour in the coconut milk and mix well. You will have just over 1 cup. Strain through a fine-mesh strainer to remove any remaining bits of gelatin, then pour into the container of a whipper. Charge the whipper with its nitrous-oxide charger, then shake well. Place in the refrigerator until needed.

To serve: Unwrap each glass. Place the tip of the whipper into each glass and top with the coconut spuma. Serve with a few macaroons.

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Last Updated ( Sunday, 20 January 2013 )
 
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