Watermelon, Strawberry and Coconut Panna Cotta
Get fruity with this delightful dessert
How long will it take?
10 hours including chilling time
What’s the serving size?
Serves 6
What do I need?
- 1/2 seedless watermelon
- 3/4 cup caster sugar, plus extra 1 tablespoon
- 2 teaspoons vanilla extract
- 725ml pure (thin) cream
- 6 gelatine leaves
- 270ml can coconut milk
- 250g punnet strawberries, hulled
- 1/4 teaspoon sesame oil
How do I make it?
- Cut the watermelon into 2 pieces and chop the flesh of 1 piece (to give about 250g). Whiz the chopped watermelon in a food processor with 30g sugar and ½ teaspoon vanilla until a puree, then strain through a sieve, pressing down to extract as much juice as possible (you should have about 200ml juice).
- Place watermelon juice in a saucepan with 300ml cream and 30g sugar, then place over medium heat, stirring to dissolve the sugar. Bring to just below boiling point, then remove from heat and stand for 15 minutes to infuse.
- Hull and chop the strawberries. Whiz the chopped strawberries in a food processor with 30g sugar and ½ teaspoon vanilla until a puree, then strain through a sieve, pressing down to extract as much juice as possible (you should have about 150ml juice).
- Place strawberry juice in a saucepan with 300ml cream and 30g sugar, then place over medium heat, stirring to dissolve the sugar. Bring to just below boiling point, then remove from heat and stand for 15 minutes to infuse.
- Meanwhile, soak 4 gelatine leaves in cold water for 5 minutes to soften.
- Return each cream mixture to medium heat and bring back to just below boiling point, then remove from heat. Squeeze excess water from gelatine leaves, then add 1 gelatine leaf to the to the warm watermelon cream mixture, stirring to dissolve. Strain into a clean jug and cool. Pour into serving dishes, then cover and chill for 6 hours or until set. Repeat same step for the strawberry cream mixture.
- Pour watermelon mixture into serving bowl, cover and chill in the freezer for 15 minutes. Remove from freezer and add the strawberry mixture, cover and chill in the fridge for 6 hours or until set.
- When the strawberry and watermelon are set, you can commence the final steps.
- Soak remaining 2 gelatine leaves in cold water for 5 minutes to soften.
- Place coconut milk, 1/4 cup (55g) sugar and remaining 1/2 cup (125ml) cream and 1 teaspoon vanilla in a pan over medium-high heat and bring to just below boiling point. Squeeze excess water from the gelatine leaves, then add gelatine to the pan, stirring to dissolve. Strain into a clean jug and cool to room temperature.
- Pour coconut milk mixture over the set watermelon panna cottas and chill for a further 2 hours or until set.
