“The Taste” recipe: Coconut Pannacotta

Information about the "The Taste" recipe

Ingredients · Servings 4

Method · 1 h 30 min

Chop the chocolate into small pieces and place it in a metal bowl. Bring 100 ml of cream to a boil and pour it over the chocolate. Let it stand for 3 minutes, then stir until all the chocolate has melted. Refrigerate.
Preheat the oven to 160°C (325°F) using conventional oven settings (top and bottom heat) and roast the hazelnuts on a baking sheet for 10 minutes. Meanwhile, bring the remaining cream and coconut milk to a boil. Stir in the sugar and remove the pot from the heat. Add the lightly squeezed gelatin and dissolve it. Stir in an ice bath until the gelatin sets. Pour the mixture into the silicone mold and refrigerate for at least 1 hour.
Toast the coconut flakes in a dry pan and let them cool in a bowl. Peel the pineapple and cut it into small cubes, discarding the hard core. Halve the chili lengthwise, remove the seeds, and dice. Heat the powdered sugar in a pan and sauté the pineapple and chili cubes for 1 minute. Deglaze with the whiskey and briefly flambé. Scoop small balls from the melon using a melon baller and marinate them in lime juice.
Dip the hazelnut kernels in the white ganache and shape them into pralines using the coconut flakes. Finely chop the coriander leaves and fold them into the pineapple cubes. Divide the pineapple ragout among the plates, place a half-sphere of panna cotta on each, arrange the coconut pralines around it, and garnish with toasted coconut flakes, melon balls, and lemon balm.

This recipe was prepared by Marko Ullrich in the season 7 finale of "The Taste" in 2019. The recipe can be found in the book accompanying season 7.

"The Taste" will air every Wednesday at 8:15 pm on SAT.1 starting May 3, 2023, and will be available on Joyn after the broadcast.