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Watermelon and coconut panna cotta
Watermelon and coconut panna cotta
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Prep Time:
555 minutes
Cook Time:
5 minutes
Total Time:
560 minutes
Try this refreshing tropical panna cotta for a perfect summer treat.
Ingredients:
  • 1/2 seedless watermelon
  • 161.25 gm caster sugar, plus extra 1 tbsp
  • 8.80 gm vanilla extract
  • 725ml pure (thin) cream
  • 6 titanium-strength gelatine leaves (see notes)
  • 270ml can coconut milk
  • 250g punnet strawberries, hulled
  • 1/4 tsp sesame oil
Instructions:
  • Slice the watermelon in half and dice the flesh of one of the halves to yield approximately 500g. Blend the diced watermelon in a food processor with 1/4 cup (55g) sugar and 1 teaspoon vanilla extract until smooth. Strain the mixture through a sieve, pressing down to extract around 450ml of juice.
  • Combine watermelon juice, 600ml cream, and 1/4 cup (55g) sugar in a saucepan over medium heat. Stir to dissolve the sugar. Heat until almost boiling, then remove from heat and let it infuse for 15 minutes.
  • Soak 4 gelatine leaves in cold water for 5 minutes until softened.
  • Place the cream mixture back on medium heat until it's almost boiling, then take it off the heat. Squeeze out excess water from the gelatine leaves, add them to the warm cream mixture, and stir until dissolved. Pour the mixture through a strainer into a clean jug and let it cool. Divide the mixture into serving dishes, cover them, and refrigerate for 6 hours until set.
  • Softening gelatine leaves to the perfect texture by soaking them in cold water for 5 minutes.
  • In a saucepan over medium-high heat, combine coconut milk, 1/4 cup (55g) sugar, 1/2 cup (125ml) cream, and 1 teaspoon vanilla. Heat until it is just below boiling point. Squeeze excess water from gelatine leaves, then add to the pan, stirring until dissolved. Strain the mixture into a clean jug and cool to room temperature.
  • Drizzle the coconut milk mixture over the prepared watermelon panna cottas, then refrigerate for an additional 2 hours, or until fully set.
  • Thinly shave strawberries and remaining watermelon into ribbons using a vegetable peeler. Toss with sesame oil and an extra tablespoon of sugar until glossy. Garnish the panna cottas with the fruit ribbons and serve immediately.

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