Kakadu Plum Matcha Coconut Panna Cotta Recipe

This is the recipe for one of the delicious desserts served at the World Vegan Day Lunch in the Great Hall of Parliament House Canberra on Saturday 4 November 2017. It uses Australian bush tucker fruits.

The recipe was created by the Executive Chef of Parliament House, David Learmonth.

Matcha Coconut Panna Cotta

Ingredients

  • 480ml soy milk
  • 160ml coconut cream
  • 100g caster sugar
  • 2tsp agar
  • 3tsp matcha powder

Method

Combine all ingredients apart from agar and bring to a simmer, melting sugar. Rain in agar and simmer for a further minute.

Put in the fridge till set, blend back to a silky smooth consistency, pass through a sieve, and mould.

Kakadu Plum Sauce

Ingredients

  • 250ml of water
  • 250g Kakadu plum
  • 250g sugar
  • Citrus peel
  • Cinnamon quill

Method

Combine all ingredients and cook down till Kakadu plum is tender and stewed. Allow to cool. Pass through large hole sieve and remove all pits.

Refrigerate overnight and assess the viscosity of Kakadu plum stew to whether or not it can layer above panna cotta.

If viscosity is too runny, apply back to the stove and reduce further.

The image above is of the Kakadu plum matcha coconut panna cotta dessert with compressed watermelon & pineapple, as served at the World Vegan Day Lunch.




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