Coconut panna cottta with glazed bananas

Method

1. Place the coconut milk in a small saucepan over a medium heat, and bring to the boil.

2. Whisk the egg yolks and caster sugar together until light and fluffy.

3. Add the hot coconut milk to the egg mixture, whisking continuously. Return the mixture to a gentle heat and continue cooking until the mixture is thick enough to coat the back of a spoon, stirring constantly and taking care not to allow the mixture to become too hot, or it may scramble. Remove from the heat.

4. Cover the gelatine leaves in a little cold water and leave to soak for 5 minutes.

5. Warm 3 tablespoons of the coconut rum liqueur. Gently squeeze the gelatine leaves to remove any excess water and stir into the warmed liqueur until completely dissolved.

6. Whisk the gelatine mixture into the custard, and strain through a fine sieve. Place over a bowl of iced water to cool.

7. Whip the cream until it forms soft peaks.

8. When the custard mixture has cooled and thickened to about the same consistency as the cream, gently fold the custard and cream together, until evenly combined.

9. Pour into ramekins or individual moulds and refrigerate to set for several hours, preferably overnight.

10. To make the sauce, place the orange juice and sugar in a small pan, and bring to the boil. Mix the cornflour with 2 tablespoons cold water, stirring until smooth and slowly whisk it into the hot juice.

11. Add the passion fruit juice and seeds and simmer over a gentle heat for one minute, until the mixture has thickened slightly. Remove from the heat and chill. The mixture will thicken further as it cools.

12. Lay the banana slices on a baking sheet. Sprinkle evenly with castor sugar and place under a hot grill until the sugar is caramelised and golden, or use a blowtorch if preferred.

13. Turn a panna cotta out onto each of four chilled dessert plates and drizzle a little of the sauce around. Serve with glazed bananas and decorate with toasted coconut flakes.

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Ingredients

390g tin of coconut milk
4 egg yolks
150g caster sugar
3 tbsp coconut rum liqueur
2 leaves gelatine, (or 2 tsp powdered gelatine)
240ml whipping cream

For the sauce:

150ml fresh orange juice, strained
100g caster sugar
2 tbsp cornflour
3 tbsp cold water
juice and seed of 2 passion-fruit

For the glazed bananas:

2 bananas, sliced diagonally into elegant lengths of 5cm
1 tbsp caster sugar
toasted coconut flakes, to decorate

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