serves
4-6
cook
30 minutes
difficulty
Ace
serves
4-6
people
cooking
30
minutes
difficulty
Ace
level
Pro tip: if you're impatient or short of time create an ice bath with two bowls, add panna cotta mix and chill until set .
Ingredients
Panna cotta
- 600 ml milk
- 200 g greek yoghurt
- 75 g sugar or honey
- 3 tbsp coconut, shredded
- 2 vanilla bean
- 1 lemon rind
- 6 g powdered gelatine
- 2 tbsp warm water
Granita
- 5 cups seedless watermelon, cubed
- ¾ cup sugar
- 1 lemon juice & rind
- 2 tbsp shredded coconut
- 1 tbsp mint, chopped
- 2 tbsp pomegranate seeds
Honeycomb
- 360 g sugar
- 225 g honey
- 50 ml water
- 20 g bi-carb soda
To serve
- ½ cup chopped pistachios
- ¼ cup chopped mint
- fresh fruit, such as strawberries, optional
Refrigeration time: Overnight
Freezing time: 4 hours
Cooling time: 30 minutes
Instructions
For the panna cotta, add milk, coconut, vanilla, lemon rind and sugar in a pot. Warm (don’t boil) on a low stove for 15 minutes then strain.
In a small mixing bowl add gelatine and warm water and mix well until combined. While milk is still warm add gelatine mix and dissolve.
Strain once more and then let cool until room temperature, then fold through yogurt and pour into serving dish. Refrigerate overnight or until set.
For the watermelon granita, place watermelon, sugar and lemon in a blender and process until combined. Pour into a flat baking tray then mix through, mint, pomegranate and coconut, Freeze for 2 hours, then take out and using the back of a fork mix, scrape and bash any frozen parts then place back into the freezer.
Freeze for another 2 hours and then repeat the mashing process. Wrap with plastic or foil and keep in the freezer until needed.
For the honeycomb, place water, sugar, golden syrup in a clean pot. Swirl so that all ingredients are combined and there is no dry sugar. Place onto heat on high flame. Stand with the pot till it comes to the boil.
Once mix is boiling place a timer on for 7 minutes. Leave on high and continue to boil.
While waiting line a baking tray with baking paper, once the time is up, remove the pot from heat and sit the pot next to the prepared tray. Sift in the bi-carb over your hot mix and gently fold in using a large spoon or spatula.
Very quickly pour mix onto tray pushing the honeycomb out all at once with the least amount of movements.
Place in cool, well ventilated place for 30 mins. Check to see if hard. If so place in airtight containers and wrap tightly in cling-wrap.
Serve panna cotta in a chilled glass, bowl or hollowed out watermelon topped with crushed granita, honeycomb, pistachios and sliced mint, and fruit, if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pro tip: if you're impatient or short of time create an ice bath with two bowls, add panna cotta mix and chill until set .
