“This a one of the easiest dessert recipes and it takes no more time to multiply the recipe to feed a large party. Any seasonal fruits can be used. In winter, when mangoes are out of season, use strawberries. A shot or two of Malibu, Cointreau or other liquor is also a decadent addition to the fruit salad.”
– Helen Brierty & Annette Fear, authors of Spirit House The Cookbook
Panna Cotta
50 ml (1 fl oz) water
100 g (3½ oz) sugar
1½ gelatine leaves titanium strength or 3½ leaves
gold strength
100 ml (3½ fl oz) coconut cream
200 ml (7 fl oz) mango purée
200 ml (7 fl oz) pure cream
The Salad
2 mangoes, peeled and cut into 2 cm (1 in)
dice-sized pieces
3 passionfruit
1 tablespoon caster (superfine) sugar
HOT TIP:
Leaf gelatine can be found in 2 strengths – gold and titanium. Titanium is 5 gm and gold 2.2 gm, so a recipe needs to be adjusted depending on which you use. Leaf gelatine gives a smooth silken texture with no flavour, and is so superior to powdered gelatine which should be avoided at all costs. Leaf gelatine is available at good supermarkets and can be purchased from food outlets online.
Panna Cotta
Bring the water and sugar to the boil then remove from heat.
Soften the gelatin sheets in cold tap water then squeeze out excess water before stirring into the
warm sugar syrup. Cool to room temperature.
Place the sugar syrup and coconut cream in a large bowl and mix together. Stir through the mango purée.
Whip the cream to soft peaks and carefully fold through the mango mix.
Divide the panna cotta mix between 6 glasses and refrigerate for a minimum of 4 hours to set.
The Salad
Combine mangoes, passionfruit pulp and sugar in a bowl and stir to dissolve the sugar.
To finish, remove the panna cotta from the refrigerator. Add the mango and passionfruit salad to each glass and serve.
Chef’s Tip: Use a pretty water glass to set the panna cotta rather than the more traditional mould. It saves having to remove the dessert from the mould.
Last night’s VIP launch @pipisrestaurant at ‘Cool’angatta, a fabulous Mediterranean inspired restaurant by Brisbane’s Gambaro Group, in their first foray on the Gold Coast.
Coasting @thewineycow at Main Beach #brunch #lunch #eat #goldcoast #indulge #foodie #coffee #wine #juice #salad #sandwich #vibes
Late #breakfast @bambam_bakehouse #eggs #avocado #juice #cafe #goldcoast
INDULGE eat.live.play print edition covers from 6 and 7 years ago today #memories #indulge
Hungry? Tantalising seafood @shuckontedder #indulge
Brisbane Portrait Prize is now showing at Brisbane Powerhouse until 29
October @brisbaneportraitprize @bris_powerhouse
Perfect day on the Gold Coast for sailing on Maritimo’s racing yacht #indulge #coasting #sailing #yacht #superyacht @maritimoracing @maritimomotoryachts
Congratulations @agnes.restaurant What an achievement. Bravo 👏 👏 #repost @couriermail
Fabulous find. Italian in Paddington. Ran into two lots of foodie friends at Sunday lunch. Great endorsement. Great food. Great vibe. Highly recommended @elementi.restaurant #eat #italian #indulge #brisbanedining
