ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

• 1 cup Coconut milk


• 1 cup Cream


• 2 3/4 oz. Sugar, granulated


• ½ each Vanilla bean


• 2 each Gelatin sheets


• ½ cup Mango, ripe, small dice


• as needed Chef Larry’s Raspberry Coulis (recipe follows)


• for service Assorted fresh berries


• 6 each Orange segments


• 6 each Fresh mint sprigs


• for service Toasted Macadamia nuts, chopped

Method

Prepare Chef Larry’s Raspberry Coulis per recipe, reserve. Soak gelatin sheets in cold water. Bring coconut milk, cream, sugar and vanilla bean to a boil over medium heat. Remove from heat and let stand for 15 minutes. Add bloomed gelatin to coconut cream mixture and stir. Strain coconut cream mixture. Portion diced mango into ramekins or small cups. Pour in coconut cream. Place in refrigerator and chill overnight. For service, un-mold Panna Cotta and place on serving plates. Garnish with Chef Larry’s Raspberry Coulis, fresh berries, orange segments, toasted Macadamia nuts and mint sprigs.

Makes 6 Servings

Chef Larry Raspberry Coulis

Ingredients

• 1 cup Ripe raspberries, hulled and sliced


• 1/2 cup Orange juice


• 1 tblspn. Sugar


• squeeze Fresh lemon juice

Method

Place raspberries, orange juice, sugar and lemon juice in a blender. Puree until smooth. Strain and reserve until use.

Makes 1 Cup