Indonesian Vegetarian Delight: Exquisite Jackfruit Panna Cotta with Luscious Mango Couli

Allergens

Coconut (coconut milk)

Ingredients

• 1 cup ripe jackfruit, diced
• 2 cups coconut milk
• 1/2 cup sugar
• 1 tsp agar
• agar powder
• 1 large mango, peeled and diced
• 1 tbsp lime juice
• Edible flowers (for garnish)

Instructions

1. In a saucepan, combine jackfruit, coconut milk, and sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar has dissolved.
2. In a separate bowl, mix agar agar powder with 3 tbsp of water and let it sit for 5 minutes to soften. Add this mixture to the jackfruit mixture and bring back to a boil. Reduce heat and simmer for another 10 minutes until agar agar is fully dissolved and jackfruit is tender.
3. Remove from heat and strain the mixture through a fine mesh sieve into a bowl, pressing down on the jackfruit to extract as much liquid as possible. Discard the solids.
4. Pour the jackfruit liquid into individual serving dishes and refrigerate for at least 4 hours or until set.
5. In a blender, combine diced mango and lime juice. Blend until smooth, then strain through a fine mesh sieve to remove any pulp.
6. To serve, drizzle the mango coulis over the set jackfruit panna cotta and garnish with edible flowers.

Chef’s Insight

The combination of jackfruit and coconut creates a unique, creamy base for this dessert. Agar-agar is an excellent vegan alternative to gelatin for setting the panna cotta.

Notes

Ensure that the jackfruit is ripe for a sweeter and more enjoyable flavor. - The use of edible flowers adds a touch of elegance to this dish, so choose colorful options like marigold or pansy.