Coconut Panna Cotta with Spiced Apple Hibiscus Granita & Chicory Soil

Before coming back home to Hong Kong, I was told that I should showcase my professional talents to my grandfather.

This was the third and final course to my three-course meal for my family, grandfather, and cousin.

Serves 6.

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[100% organic]

For the Coconut Panna Cotta

  • Two cans 13.5 oz. coconut milk
  • 2 TBS sugar
  • 5 gelatin sheets

Bloom gelatin in ice water. Bring coconut milk and sugar to a boil. Squeeze out excess water from gelatin sheets and melt into coconut milk. Stir to combine and once completely melted, strain into a container.

Pour coconut milk in serving cups/bowls and place in refrigerator to set. At least 4 hours undisturbed.

For the Spiced Apple Hibiscus Granita

  • 2 cups apple juice/cider
  • 1 cup dried hibiscus flowers
  • 1 cinnamon stick
  • 2 star anise

Bring all ingredients up to a low simmer for 10 minutes. Take off heat and let it continue infusing until liquid is at room temperature.

Strain liquid into a long shallow tray/pan/container and place in freezer for an hour. Remove and scrape the crystallized mixture from the sides of the pan and return to the freezer. Repeat this process every 45 minutes, until completely frozen or for about 4 hours.

For the Chicory Soil

  • ½ cup chicory root
  • ½ TBS AP flour
  • 1 tsp sugar
  • Pinch salt
  • 1 tsp olive oil
  • 1 tsp orange zest

Since this is such a small portion, a food processor or spice grinder may not work. I used a mortar and pestle.

Grind all ingredients together except for zest, and then place in between two sheets of parchment paper. Using a rolling pin, roll into a flat even layer and bake for 5 minutes at 300°F.

Remove from oven and toss in orange zest and combine well.

*Adapted from Chef Jasmine Shimoda.

TO ASSEMBLE

Fluff granita with a fork to serve. Take panna cottas out from the fridge and scoop a good amount of granita flakes onto the pannas. Top with sprinkled chicory soil.

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