This tropical tart with soft, sweet fruit and homemade sorbet makes for a pudding that really has the wow-factor.
Ingredients
For the coconut sorbet
1 sheet fine leaf gelatine
150g/5oz caster sugar
200ml/7fl oz water
125ml/4½fl oz coconut purée (available from West Indian grocers)
15g/½oz desiccated coconut, blended to a fine powder
2 tbsp double cream
20ml/¾fl oz liquid glucose
1 tbsp coconut rum
For the sticky-rice panna cotta
500ml/17fl oz coconut milk
75g/3oz caster sugar
10 fresh kaffir lime leaves
2 lemongrass stalks
150g/5oz carnaroli risotto rice
splash full-fat milk
1 sheet fine leaf gelatine
2 limes, zest only
For the caramelised mango
2 ripe mangoes, peeled, stones removed
25ml/1fl oz sugar syrup
icing sugar or caster sugar, for caramelising
For the pineapple
1 small ripe pineapple, peeled and cored
25ml/1fl oz sugar syrup
1 lime, zest only
1 tsp fresh chopped mint leaves
1 tbsp fresh chopped Thai sweet basil leaves (available from Asian grocers)
4-5 shiso leaves (available from Asian grocers or specialist suppliers)
100g/3½oz granulated sugar
For the watermelon
2 thick slices watermelon, skin and seeds removed
25ml/1fl oz sugar syrup
4cm/1½in piece root ginger, peeled, grated
1 star anise, grated or ground to a powder
For the mulled wine syrup
300ml/10fl oz red wine
150ml/5fl oz port
150g/5½oz demerara sugar
100g/3½oz caster sugar
2 star anise
1 vanilla pod
2 kaffir lime leaves
1 tsp fennel seeds
1 tsp coriander seeds, crushed
1 tsp cardamom pods, crushed
½ tsp white peppercorns, crushed
3 cloves
½ cinnamon stick
Preparation method
For the coconut sorbet, soak the gelatine leaf in a small bowl of cold water for 5-10 minutes, or until softened.
Meanwhile, heat the caster sugar and 200ml/7fl oz of water in a saucepan over a low to medium heat. Stir gently to dissolve the sugar, then bring the mixture to a simmer. Continue to simmer for 5-10 minutes, or until the mixture has formed a thin syrup, then remove the pan from the heat. Divide the sugar syrup equally between two jugs, and set one aside for the sous-vide fruit.
Add the coconut purée, blended desiccated coconut, double cream and liquid glucose to one of the jugs of sugar syrup. Stir well, then transfer to a saucepan and bring the mixture to the boil. Once boiling, remove the pan from the heat.
Drain the gelatine leaf and squeeze out any excess water. Whisk the softened gelatine into the warm coconut cream mixture until dissolved.
Strain the sorbet mixture through a fine sieve, then stir in the coconut rum. Set aside to cool.
Once cool, transfer the sorbet mixture to an ice cream machine and churn for 30-40 minutes, or according to the manufacturer’s instructions. Once churned, freeze until firm. (Alternatively, if you don’t have an ice cream machine, transfer the sorbet to a metal or plastic container, set aside to cool, then freeze, stirring the semi-solid mixture with a fork at regular intervals, to break up any lumps.)
Meanwhile, for the sticky-rice panna cotta, bring the coconut milk to the boil in a saucepan. Once boiling, remove the pan from the heat and stir in the sugar until dissolved. Add the lime leaves and lemongrass and set aside for 20 minutes to infuse.
Strain the infused coconut milk through a fine sieve into a clean saucepan. Add the risotto rice and bring to the boil. Once the mixture is boiling, reduce the heat until it is simmering and continue to simmer for 12-15 minutes, stirring regularly, until the rice is cooked through. Add a splash of milk to loosen the mixture if the rice becomes too sticky.
Meanwhile, soak the gelatine leaf in cold water for 5-10 minutes, or until softened.
When the rice is cooked and the gelatine has softened, drain the gelatine, squeeze out any excess water, and add to the rice. Stir until dissolved, then stir in the grated lime zest.
Remove the sticky-rice panna cotta mixture from the heat, divide it equally among four 3cm x 7cm/1¼in x 3in baking tins or ceramic dishes and chill in the fridge until set.
When the panna cottas have set, turn each out into the centre of a serving plate.
For the caramelised mango, slice the mango into 4mm-thick slices using a mandolin.
Place the mango slices into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup.
Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.
Remove the mango from the vac-pac bag, and cut four 3cm x 7cm/1¼in x 3in rectangles from the mango, each the same size as the panna cotta. Place one mango rectangle on top of each panna cotta.
Dust each piece of mango with the icing or caster sugar. Using a chefs’ blow torch, heat the sugar until caramelised and golden-brown.
For the pineapple, cut columns of flesh from the pineapple using an apple corer. Alternatively, cut the flesh into long columns using a knife.
Place the pineapple columns into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup and the lime zest.
Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.
Meanwhile, crush the mint, basil and shiso leaves with the granulated sugar until well combined and green in colour, using a pestle and mortar.
Remove the pineapple from the bag and roll each piece in the green sugar until completely covered (discard the bag).
For the watermelon, slice the watermelon into 1.5cm/½in pieces.
Place the watermelon pieces into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup and the grated ginger.
Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.
Dice the watermelon (discard the bag) and dust each piece with the grated star anise.
For the mulled wine syrup, bring all of the mulled wine syrup ingredients to the boil in a saucepan
Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the mixture has the consistency of runny honey. Remove from the heat and keep warm.
To serve, sprinkle some of the pineapple and watermelon pieces around each serving of sticky-rice panna cotta. Spoon a quenelle of coconut sorbet alongside. Drizzle the mulled wine syrup over the panna cotta.
Ingredients
For the coconut sorbet
1 sheet fine leaf gelatine
150g/5oz caster sugar
200ml/7fl oz water
125ml/4½fl oz coconut purée (available from West Indian grocers)
15g/½oz desiccated coconut, blended to a fine powder
2 tbsp double cream
20ml/¾fl oz liquid glucose
1 tbsp coconut rum
For the sticky-rice panna cotta
500ml/17fl oz coconut milk
75g/3oz caster sugar
10 fresh kaffir lime leaves
2 lemongrass stalks
150g/5oz carnaroli risotto rice
splash full-fat milk
1 sheet fine leaf gelatine
2 limes, zest only
For the caramelised mango
2 ripe mangoes, peeled, stones removed
25ml/1fl oz sugar syrup
icing sugar or caster sugar, for caramelising
For the pineapple
1 small ripe pineapple, peeled and cored
25ml/1fl oz sugar syrup
1 lime, zest only
1 tsp fresh chopped mint leaves
1 tbsp fresh chopped Thai sweet basil leaves (available from Asian grocers)
4-5 shiso leaves (available from Asian grocers or specialist suppliers)
100g/3½oz granulated sugar
For the watermelon
2 thick slices watermelon, skin and seeds removed
25ml/1fl oz sugar syrup
4cm/1½in piece root ginger, peeled, grated
1 star anise, grated or ground to a powder
For the mulled wine syrup
300ml/10fl oz red wine
150ml/5fl oz port
150g/5½oz demerara sugar
100g/3½oz caster sugar
2 star anise
1 vanilla pod
2 kaffir lime leaves
1 tsp fennel seeds
1 tsp coriander seeds, crushed
1 tsp cardamom pods, crushed
½ tsp white peppercorns, crushed
3 cloves
½ cinnamon stick
Preparation method
For the coconut sorbet, soak the gelatine leaf in a small bowl of cold water for 5-10 minutes, or until softened.
Meanwhile, heat the caster sugar and 200ml/7fl oz of water in a saucepan over a low to medium heat. Stir gently to dissolve the sugar, then bring the mixture to a simmer. Continue to simmer for 5-10 minutes, or until the mixture has formed a thin syrup, then remove the pan from the heat. Divide the sugar syrup equally between two jugs, and set one aside for the sous-vide fruit.
Add the coconut purée, blended desiccated coconut, double cream and liquid glucose to one of the jugs of sugar syrup. Stir well, then transfer to a saucepan and bring the mixture to the boil. Once boiling, remove the pan from the heat.
Drain the gelatine leaf and squeeze out any excess water. Whisk the softened gelatine into the warm coconut cream mixture until dissolved.
Strain the sorbet mixture through a fine sieve, then stir in the coconut rum. Set aside to cool.
Once cool, transfer the sorbet mixture to an ice cream machine and churn for 30-40 minutes, or according to the manufacturer’s instructions. Once churned, freeze until firm. (Alternatively, if you don’t have an ice cream machine, transfer the sorbet to a metal or plastic container, set aside to cool, then freeze, stirring the semi-solid mixture with a fork at regular intervals, to break up any lumps.)
Meanwhile, for the sticky-rice panna cotta, bring the coconut milk to the boil in a saucepan. Once boiling, remove the pan from the heat and stir in the sugar until dissolved. Add the lime leaves and lemongrass and set aside for 20 minutes to infuse.
Strain the infused coconut milk through a fine sieve into a clean saucepan. Add the risotto rice and bring to the boil. Once the mixture is boiling, reduce the heat until it is simmering and continue to simmer for 12-15 minutes, stirring regularly, until the rice is cooked through. Add a splash of milk to loosen the mixture if the rice becomes too sticky.
Meanwhile, soak the gelatine leaf in cold water for 5-10 minutes, or until softened.
When the rice is cooked and the gelatine has softened, drain the gelatine, squeeze out any excess water, and add to the rice. Stir until dissolved, then stir in the grated lime zest.
Remove the sticky-rice panna cotta mixture from the heat, divide it equally among four 3cm x 7cm/1¼in x 3in baking tins or ceramic dishes and chill in the fridge until set.
When the panna cottas have set, turn each out into the centre of a serving plate.
For the caramelised mango, slice the mango into 4mm-thick slices using a mandolin.
Place the mango slices into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup.
Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.
Remove the mango from the vac-pac bag, and cut four 3cm x 7cm/1¼in x 3in rectangles from the mango, each the same size as the panna cotta. Place one mango rectangle on top of each panna cotta.
Dust each piece of mango with the icing or caster sugar. Using a chefs’ blow torch, heat the sugar until caramelised and golden-brown.
For the pineapple, cut columns of flesh from the pineapple using an apple corer. Alternatively, cut the flesh into long columns using a knife.
Place the pineapple columns into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup and the lime zest.
Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.
Meanwhile, crush the mint, basil and shiso leaves with the granulated sugar until well combined and green in colour, using a pestle and mortar.
Remove the pineapple from the bag and roll each piece in the green sugar until completely covered (discard the bag).
For the watermelon, slice the watermelon into 1.5cm/½in pieces.
Place the watermelon pieces into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup and the grated ginger.
Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.
Dice the watermelon (discard the bag) and dust each piece with the grated star anise.
For the mulled wine syrup, bring all of the mulled wine syrup ingredients to the boil in a saucepan
Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the mixture has the consistency of runny honey. Remove from the heat and keep warm.
To serve, sprinkle some of the pineapple and watermelon pieces around each serving of sticky-rice panna cotta. Spoon a quenelle of coconut sorbet alongside. Drizzle the mulled wine syrup over the panna cotta.
