New recipe from Pana Chocolates

Pana Chocolate, The Recipes by Pana Barbounis (Hardie Grant, £16.99 ) Photography © Armelle Habib

 

ON THE BEACH BREAKFAST PANA COTTA

Light, summery and oh-so-tropical, this breakfast pana cotta will transport you to warmer climes. Just add tropical fruits to make the perfect dish for weekend brunch, or transform into an indulgent dessert with raw cacao powder and luscious mixed berries.

Serves: 5

Time: make at least 1 day in advance; allow 24 hours for dehydrating; 5 minutes preparation

Equipment: bain-marie, high-speed blender, 5 moulds or serving glasses, dehydrator

100 g (3½ oz/⅔ cup) cashews, soaked

50 g (1¾ oz) coconut meat

50 ml (1¾ fl oz) rice malt syrup

50 ml (1¾ fl oz) coconut water

zest of ½ lime

50 ml (1¾ fl oz) coconut oil (melted over a bain-marie)

50 ml (1¾ fl oz) coconut oil (melted over a bain-marie)

Mixed tropical fruit or berries, to serve

1 quantity coconut crumble (see page 183), to serve baby herbs and/or edible flowers, to garnish

Blend the cashews, coconut meat, rice malt syrup, coconut water and lime zest in a high-speed blender until very smooth

Fold in the melted coconut oil

Pour the mixture into the desired moulds or serving glasses

If you will be serving the pana cotta straight from the glasses, leave in the refrigerator for 2 hours or until set. If you are using a mould, set in the freezer for at least 4 hours (check that it’s super firm) before unmoulding.

ASSEMBLY: Peel, cut and dice the chosen fruits. If unmoulding, place the pana cotta in the middle of a serving bowl or plate and scatter fruit and coconut crumble around it. If leaving in serving glasses, sprinkle the fruit and coconut crumble over the top. Garnish with baby herbs and/or edible flowers.

COCONUT CRUMBLE

100 g (3½ oz) coconut chips

50 g (1¾ oz) nut flour

50 ml (1¾ fl oz) coconut nectar

Pulse the coconut chips in a food processor to break up slightly.

Pour into a bowl and add the nut flour and coconut nectar.

Massage the coconut nectar into the dry ingredients until evenly coated.

Allow the mixture to clump together.

Place on a mesh dehydrator tray and dehydrate at 40°C (104°F) for 24 hours. Store in an airtight container.

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Rose Lloyd Owen