Coconut-Lime Panna Cotta with Roasted Pineapple, Passion Fruit and Toasted Rice

01

Ingredients

• Panna cotta: 400 ml full-fat canned coconut milk, stirred smooth
• Panna cotta: 200 ml unsweetened rice milk
• Panna cotta: 40 g certified-vegan cane sugar
• Panna cotta: 2 g agar-agar powder, weighed on a precision scale (not flakes)
• Panna cotta: finely grated zest of 1 washed lime, divided
• Panna cotta: 1/8 teaspoon fine salt
• Pineapple: 300 g peeled, cored fresh pineapple, cut into 12 small wedges
• Pineapple: 20 g pure maple syrup
• Sauce: 100 g fresh passion fruit pulp with seeds
• Sauce: 10 g pure maple syrup
• Sauce: 20 ml water
• Rice crisp: 20 g plain unsweetened puffed rice, with no honey or dairy
• Rice crisp: 10 g pure maple syrup

02

Prepare the dish

1. Begin at least 5 hours before service. Rinse four smooth-sided 160-180 ml ramekins with cold water and shake out the excess. Set them on a tray.
2. Whisk the coconut milk, rice milk, sugar, agar powder and salt together in a saucepan while cold. Bring to a gentle boil over medium heat, whisking regularly, then maintain a gentle bubbling boil for 2 minutes to activate the agar. Do not leave the pan unattended.
3. Remove from the heat, stir in three-quarters of the lime zest and divide immediately among the ramekins, about 150 ml each. Leave at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours until completely cold and set.
4. Heat the oven to 210 C (410 F). Line a rimmed baking tray with parchment. Toss the pineapple with 20 g maple syrup and arrange in one layer. Roast for 20-25 minutes, turning halfway, until the edges are golden. Cool to room temperature and retain the tray juices.
5. Reduce the oven to 160 C (320 F). Toss the puffed rice with 10 g maple syrup and spread thinly on a separate parchment-lined tray. Bake for 8-10 minutes, stirring once, until dry and lightly golden. Cool completely, then loosen into small crisp clusters.
6. Combine the passion fruit pulp, 10 g maple syrup and 20 ml water in a small saucepan. Simmer gently for 2 minutes, stir and cool. Keep the seeds for texture; refrigerate the sauce until needed.
7. Just before serving, loosen the very top edge of each panna cotta with a thin knife. Dip the outside of each ramekin in warm water for 5-10 seconds, avoiding the contents, and invert carefully onto a plate. If it does not release, repeat the brief dip rather than shaking forcefully.