Coconut and White Chocolate Pannacotta with Blueberries and Bloo

Serves - 6

75 ml trim milk
50 g caster sugar
½ vanilla pod
1 ½ leaves gelatin (soaked in cold water to soften)
75g white chocolate
175 ml coconut cream
1 punnet blueberries
200g frozen blueberries
50 g caster sugar
2 blood oranges
100g egg whites
50 g caster sugar
1tsp cream of tartar

For the meringue, pre-heat the oven to 50 degrees Celcius and line a baking tray with baking paper. Place egg whites and cream of tartar into a mixing bowl and whisk to form soft peaks. Slowly mix in sugar. Continue whisking until the sugar has dissolved.

Spread the egg white mixture onto the baking tray and place in oven. Leave overnight until dried and crisp.For the pannacotta, place the milk, coconut cream, 50g of sugar and scraped vanilla seeds into a saucepan and bring to a simmer over a low heat.

Strain your gelatin out of the water and stir into the hot liquid until dissolved. Mix in the white chocolate until melted.

Place pannacotta mix into moulds and leave to set in the fridge for up to 3 hours.Place the frozen blueberries in a saucepan with the remaining 50g of sugar and bring to a simmer, stirring occasionally. Continue simmering until all the liquid has evaporated and the blueberries are soft. Set aside to cool.

To serve, spoon your pannacotta moulds onto a plate. Pour the blueberry compote and fresh blueberries around the pannacotta, and finish with blood orange segments and pieces of meringue.


Recipe by: Hayden McMillan - Head Chef, TriBeCa Restaurant

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