Coconut Firebomb Elegance
A tropical dessert that combines creamy coconut panna cotta with zesty chili lime jelly, offering a perfect blend of sweet, savory, and tangy flavors.
Servings: 4 servings
Calories: 180kcal
Ingredients
For the Coconut Panna Cotta
- 400 ml full-fat coconut milk Creamy and rich, this is the foundation of our dish.
- 1 stalk lemongrass Bruised and cut into chunks for an aromatic infusion.
- 3 slices fresh ginger Adding warmth and a hint of spice.
- 1 clove garlic Lightly crushed for a subtle depth of flavor.
- 1 tbsp soy sauce For umami and a hint of saltiness.
- 1 tsp fish sauce Optional for adding deep umami flavor.
- 1 tsp sugar Balancing the flavors beautifully.
- 1.5 tsp powdered gelatin Or 3 g of agar agar for vegetarian alternative.
- 2 tbsp cold water For blooming the gelatin.
For the Chili Lime Jelly
- 100 ml Thai sweet chili sauce Sweet and spicy, this will grace the top layer.
- 3 tbsp fresh lime juice Introducing a citrusy zing.
- 1 tsp lime zest For an extra burst of lime flavor.
- 1 tsp gelatin Or 2 g of agar agar for jelly layer.
- 1 tbsp water To dissolve the gelatin.
For Garnish
- Black sesame seeds For garnish, adding a pop of color and texture.
- Fresh cilantro leaves For garnish, bringing in a fresh herbaceous touch.
- Microgreens or Thai basil Optional for garnish, elevating the dish's aesthetic.
Instructions
Infuse the Coconut Base
- Heat the coconut milk in a saucepan over low to medium heat. Add the bruised lemongrass, ginger slices, crushed garlic, soy sauce, fish sauce (if using), and sugar. Simmer gently for about 10 minutes, allowing the flavors to meld. Remove from heat and let steep for an additional 5 minutes.
Strain & Set the Base
- Strain the mixture into a bowl to remove solids. In a separate cup, bloom the gelatin in cold water for approximately 5 minutes. Stir it into the warm coconut mixture until fully dissolved. Pour the mixture into silicone molds or serving glasses and chill for at least 4 hours.
Prepare Chili Lime Jelly
- In a small saucepan, gently heat the Thai sweet chili sauce along with the fresh lime juice and lime zest. Bloom the gelatin separately, then incorporate it into the warm mixture and stir until dissolved. Allow to cool slightly before pouring over the chilled panna cottas. Return to refrigerator and chill for an additional 1-2 hours.
Unmold & Garnish
- Carefully unmold the Coconut Firebomb Elegance or serve directly in the glasses. Sprinkle with black sesame seeds and fresh cilantro leaves, and add microgreens or Thai basil for an added pop of color.
Notes
Experiment with flavors, use fresh ingredients, and chill thoroughly. Garnishes matter and enhance both flavor and presentation.