Coconut Panna Cotta with Seared Mango, Tamarillo and Palm Sugar Caramel




Panna cotta

  • 12.5g gelatine
  • 1L cold water
  • 220ml milk
  • 42g sugar
  • 220ml coconut cream
  • 1 tsp vanilla bean paste

Milk Crumb

  • 10g milk powder
  • 20g flour
  • 6g cornstarch
  • 12.5g sugar
  • 1g salt
  • 25g butter, melted
  • 10g milk powder
  • 45g white chocolate

Palm Sugar Caramel

  • 50g palm sugar
  • 1 cinnamon stick
  • 2 star anise
  • 3 kaffir lime leaves
  • 35ml water
  • juice of 1/2 lime


  • 1 mango, julienned.
  • 3 or 4  tamarillos


Suggested wine match - 2013 Waipara Hills Chardonnay

Panna Cotta

Soak gelatine in 1L warm water 5 min.
Heat milk and sugar until warm and sugar dissolved. Add vanilla paste, strained gelatine and coconut cream, mix.
Pour into 50 ml ramekins.
Chill in fridge for 1 hour.

Milk Crumb

Combine first measure of milk powder, flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands.
Add melted butter, toss to combine.
Bake 10-15 minutes 175 degrees.
Cool the crumble, add additional milk powder, pour over melted white chocolate, toss.

Palm Sugar Caramel

Heat palm sugar, cinnamon stick, star anise, kaffir lime leaves and water in a pan.
Simmer for 10 minutes, mixture should be amber.
Sieve then add the lime juice. Cool.
Do not under-cook, you want this thick!

Mango / Tamarillo

Sear mango in butter.
Slice tamarillos in half and scoop out pulp.


Place Crumb in a line across the plate, place three panna cottas on the crumb, layer on top first the tamarillo then the mango and finally drizzle caramel over the dish.