Lemongrass Coconut Panna Cotta
Jade created this dish for MasterChef UK ™ Series 22. A lemongrass-infused coconut panna cotta set to a soft, trembling wobble, served on a bed of mango puree with soft mango cubes and finished with lime zest and mint - judged probably the best dish of the round. The panel praised the perfect set, the coconut-mango balance, and the brightening lift of the lime zest. This Fix-It reconstruction preserves every praised element while intensifying the lemongrass infusion in answer to Anna Haugh's wish for more of the dish's headline aromatic.
- Time: 1080 min
Source: Relaxed Recipes
Ingredients
- FOR THE LEMONGRASS-COCONUT PANNA COTTA
- lemongrass stalks, bruised hard and thinly sliced
- lemongrass heart, finely grated
- full-fat coconut milk, well shaken
- double cream
- whole milk
- caster sugar
- platinum gelatine leaves
- Finely grated zest of 1/2 lime
- fine salt
- FOR THE MANGO PUREE
- Flesh of 2 ripe mangoes , Alphonso or Kesar ideal
- lime juice, to taste
- caster sugar, only if the fruit needs it
- TO GARNISH
- Flesh of 1/2 ripe mango , finely diced
- small sprigs fresh mint
- EQUIPMENT NEEDED
- Six 150 ml glasses, ramekins or dariole moulds
- Medium heavy saucepan
- Fine-mesh sieve
- Microplane or fine grater
- Blender or food processor
- Small bowl
- Whisk and flexible spatula