Monday, June 29, 2015

Greek Yogurt Panna Cotta with Pineapple Passion Fruit Sauce & Coconut Pineapple Sorbet

By: The Food Hunter

I recently had a chance to sample an amazing dessert from Lara Coleman, the pastry chef at Pointe Tapitio Cliffs. When asked what inspired her to create the Greek Yogurt Panna Cotta with Pineapple Passion Fruit Sauce and Coconut Pineapple Sorbet she responded:

"Warm spring evening breezes inspired me to use bright tropical flavors: passion fruit, mango, sweet pineapple with coconut in a balance of tastes. As very versatile ingredients, I enjoy the invigorating aspects of them. I've added lime zest and vanilla bean to fresh pineapple to give a light floral flavor and zip that pair so well with the tang of the sweet Greek yogurt panna cotta. The creamy sweet coconut and pineapple sorbet brings it all together. Finished with a crunchy unexpected flavor packed mango passion fruit tuile and pineapple passion fruit foam."

Yogurt Panna Cotta w/ Pineapple Passion Fruit Sauce & Coconut Pineapple Sorbet
1 1/2 c. non fat Greek yogurt
1/2 c. cream
1/3 c. sugar
pinch of salt
2 1/4 sheets of gelatin

Soften gelatin in cold water. Pour yogurt in bowl. Heat cream in pot with sugar. Stir until sugar has dissolved. Add gelatin stir until completely melted. Pour onto yogurt and whisk well. Pour into a 5 dishes and chill 4 hours. Unmold by sliding knife around inside of mold to release panna cotta and place on plate. (Panna cotta may also be served from dish it was poured into as well.)

Pineapple, lime and vanilla
Dice 1/2 pineapple into small cubes. Zest 1 lime and scrape 1/4 of vanilla bean onto pineapple. Toss together.

Pineapple Passion Fruit Sauce
2 1/3 c. pineapple puree
1/4 c. passion fruit puree
1 c. simple syrup
2 T. zanthan gum

In a blender on low medium speed, slowly add zanthan gum to puree/syrup mixture. Turn blender to medium high, making sure it is well incorporated.

Pineapple and coconut sorbet
16 oz. pineapple puree
14 oz. coconut milk (unsweetened)
24 oz. simple syrup
pinch of salt

Whisk together in bowl, freeze according to ice cream machine's manufacturer's directions.

Mango Passion fruit tuile
12 oz. sugar
4 oz. butter melted
4 oz. mangoe puree
2 oz. passion fruit puree
3 oz. all porpuse flour

Combine all ingredients in Kitchen Aide mixer with paddle attachment. Scoop teaspoon amounts on parchment paper lined sheet pan. Bake at 300 degrees in a suntil oven for 10 - 12 minutes rotating pan.

Plate Panna and add a few tablespoons pineapple, lime and vanilla mixture, drizzles of the pineapple passion fruit sauce. Add a scoop of the pineapple coconut sorbet and mango passion tuile. Garnish with edible flowers. Enjoy!

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