Enchanting Thai Brunch Delight

Allergens

None

Ingredients

• 1. 2 cups of full
• fat coconut milk 2. 1/3 cup of cane sugar 3. 2 tbsp of agar
• agar powder 4. 1/2 tsp of vanilla extract 5. Pinch of sea salt 6. 2 ripe mangoes, diced 7. 1 cup of passion fruit pulp 8. 1 cup of water 9. 1/2 cup of cane sugar 10. 4 stalks of lemongrass 11. 2 tbsp of lime juice

Instructions

1. In a saucepan, combine coconut milk, 1/3 cup of cane sugar, agar agar powder, vanilla extract, and sea salt. Bring to a simmer and cook until the agar agar dissolves completely, then remove from heat and let cool for 5 minutes.
2. Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.
3. In a separate saucepan, combine diced mangoes and passion fruit pulp. Bring to a simmer, then cook over low heat for about 10 minutes, stirring occasionally. Remove from heat and let it cool completely.
4. For the lemongrass syrup, in a small saucepan, combine water, 1/2 cup of cane sugar, and lemongrass stalks. Bring to a simmer and cook for 10 minutes. Remove from heat and let it steep for 30 minutes, then strain and discard lemongrass stalks. Stir in the lime juice to create a tangy flavor.
5. To assemble, drizzle lemongrass syrup over the set coconut panna cotta. Top with the mango passion fruit compote and garnish with fresh berries or mint leaves.

Chef’s Insight

This recipe showcases the perfect balance between the silky smoothness of coconut panna cotta and the tangy sweetness of tropical fruits, making it a truly memorable Thai brunch dessert.

Notes

Adjust sugar levels according to personal taste preferences.