Standardised recipe sheet

Title of recipe:

Rum and coconut panna cotta, pineapple,

shortbread biscuit, meringue and caramel.

Preparation time:
30 Minutes

Cooking time:

Portion size:

20 Minutes

Yield:
4

Ingredients / Quantity
Panna cotta
1 Lime
1 coconut
80ml Malibu rum
100g brown sugar

1 tin coconut milk

2 gelatin leaves
250ml Whipping cream
100ml pineapple juice

Biscuits
125g butter
180g soft flour
125g butter
Meringue

100g caster sugar

3 eggs
Roast pineapple and caramel
1 Pineapple
1 vanilla pod

Preparation method:
1. To make panna cotta, place coconut milk, cream, 30g sugar,
rum and 1 lime zest into saucepan and bring to gentle
simmer, take off heat.
2. Soak 2 gelatine leaves in cold water and drain off excess
water.
3. Add gelatine to the mix and stir in together.
4. Pour panna cotta into glasses and set in fridge.
5. Cut remaining pineapple into wedges and chunks. In pan
place butter and remaining sugar, once bubbling add
pineapple, add vanilla and roast till caramelised. Set some
pineapple aside raw to use for garnish.
6. For meringue, whisk 3 egg whites till peak, gradually add
100g sugars whilst still whisking till smooth. Pipe and cook
for 5 minutes.
7. For shortbread biscuits, beat butter and sugar together, stir
in flour till smooth paste.
8. Turn onto a floured work surface and roll till 1cm thick,
sprinkle with caster sugar and let chill in fridge 20 minutes.
9. Bake biscuits 15 minutes 190c till golden. Cool on a wire rack

Required
techniques:
Serving
suggestion: