Back
Coriander Panna Cotta with Passionfruit Syrup and Coriander Biscuit
Recipe by Billie McKay
This mouth watering desert is a perfect combination of flavours.
- Steps
- Ingredients
Ingredients
Coriander Panna Cotta
Coconut Granita
Coriander Biscuit
Passionfruit and Coriander Stem Syrup
To taste
Select All
Steps
- Preheat oven to 180°C fan forced.
- For the Coriander Panna Cotta, soak gelatine in cold water until soft. Combine cream, sugar and vanilla seeds and pod in a saucepan over medium heat until just below boiling.
- Remove from the heat and add coriander leaves. Process with a stick blender until smooth and bright green. Season with salt to taste. Add the drained gelatine and blend until combined. Strain through a fine sieve into a bowl and place over an ice bath to cool. Stir occasionally. Once cold, pour into six 10cm round moulds. Place on a tray in the fridge until set, at least 3 hours.
- For the Coconut Granita, combine all ingredients in a small saucepan. Stir over low heat until sugar has dissolved. Pour into a shallow tray and freeze. Once solid, scrape the surface with a fork to achieve small ice crystals. Reserve in the freezer until ready to serve.
- For the Coriander Biscuit, place all ingredients into a food processor and pulse until a dough forms. Roll out to 5mm thick onto a sheet of baking paper. Cut six 10cm rounds from the dough then remove the excess. Bake for 10-15 minutes until very lightly browned. Using the same cutter, re-cut each biscuit into neat rounds while still hot. Set aside to cool slightly then transfer to a wire rack to cool completely.
- For the Passionfruit and Coriander Stem syrup, combine all ingredients in a small saucepan. Simmer over medium heat until reduced by 1/3 to a syrupy consistency. Remove from the heat and set aside to cool.
- To serve, unmould panna cotta onto serving plates. Top with the coriander biscuits, then some granita and finish with passionfruit syrup.
