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  • Jimmy Wong

Coconut panna cotta, coconut sago, longans and matcha sponge

Updated: Aug 17, 2018


For an asian twist here is a sensationally easy recipe that is a sure fire winner at a dinner party


Serves 4


Ingredients

Coconut Panna Cotta 100ml cream 60ml milk 90ml coconut milk 40g sugar 1 leaf titanium gelatin, softened in cold water

Coconut sago 50g sago 300ml water 1tbsp palm sugar 60ml coconut milk

Matcha microwave sponge 1 egg whites 2 eggs 1 tsp matcha powder 50g castor sugar 17g flour


1 tin of longans or fresh if you can find them


Method

To make the panna cotta, hydrate the gelatin in cold water. Place all the remaining ingredients in a small pot and bring to a low simmer over low heat, stirring continuously. Add the gelatin in the mix and stir until dissolved. Strain and pour into 4 glasses and cover with wrap when cooled slightly and place in the refrigerator for at east 6 hours.


To make the coconut sago, pace water in a pot and ring to a boil. Add sago, stiring continuously until cooked. There should still be a small with dot in the middle of each sago, approximately 10 minutes cook time. Strain and leave to one side. In a pot, place coconut milk and palm sugar and heat until sugar has dissolved. Place sago in the mix and take off heat. I prefer to make this an hour before service as I find the mixed that is left in the fridge has a different consistency. I keep in an airtight container outside the fridge.


To make the matcha microwave sponge, mix all the ingredients in a food processor. Strain into a syphon gun and charge twice. Take a takeaway cup and make slits on the sides and bottom with a knife, Syphon in the mix to half way in the cup and microwave on high for 40 seconds.


To serve, place coconut sago in the coconut panna cotta. Place 3-4 chilled longan in the glass. Toast some coconut chips (optional) and place in the glass. Finally rip out match sponge and place in glass to serve immediately.


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