Recipe: Coconut Pannacottta

With White Chocolate Granite and Black Olive Caramel

QUEST RECIPES

Royal Hara Bhara Kebab By Sanjiv Kapoor

Peppered Fillets Mignons By Wolfgang Puck

Quest: Taking on the super-chefs

Courtesy Jason Atherton / Gordon Ramsay (Maze, London)

For Coconut Pannacotta

1kg coconut puree
2 ½ leaves gelatine
120g white chocolate buttons

Method

Soak the gelatine leaves in iced water until soft.

Melt the white chocolate gently in a Bain Marie.

Simmer the coconut milk and add the melted white chocolate and the gelatine.

Pass through a muslin cloth.

Pour into desired glasses and refrigerate so that it sets.

For White Chocolate Granite

500g white chocolate buttons
1litre water
375ml whipping cream

Method

Melt the white chocolate gently, making sure there are no lumps.

Mix the water, cream and chocolate.

Pass through a chinois (fine-meshed sieve) and pour into a deep tray.

Freeze until hard; scrape the granite with a metal spoon and store the granite in the freezer.

For Mango Puree

Peel the fresh mangoes and extract all the pulp. Discard the seed.

Blitz in a food processor and pass through the chinois.

For Black Olive Caramel

100g black olive paste
200g Castor sugar
50g liquid glucose

Method

Caramelise the sugar and glucose in a pan until light golden in colour.

Allow it to cool down slightly and whisk in the olive paste.

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CNN.com gives you the latest stories and video from the around the world, with in-depth coverage of U.S. news, politics, entertainment, health, crime, tech and more.