Coconut panna cotta:
Double cream:1000 gm
coconut powder:1000 gm
caster sugar:320 gm
gelatin leave:26 gm
Method: combine the cream coconut milk and sugar in a sauepan bring into boil slowly,while stirring add the soaked gelatin and leave allow it to coll for 10 minutes,pass the mixture through fine sieve and put it in a round tube,set in the fridge.
Tullie mix:
water:240 gm
flour:40 gm
oil:80 gm
colour:12 gm
Method: Mix the water oil flour and colour together ,on a hot pan with oil add the mixture and pan fry until it sets down.
Meringue Crumble:
Egg white:400 gm
sugar:120 gm
baking powder:12 gm
Method:whish egg white and baking powder until foamy and stiff consistency,than bake it in the oven at 120 C for 45 minutes,cool it down abd break it into crumble.
Coconut crumble:
flour:1200 gm
butter:240 gm
sugar:4800 gm
coconut powder:800 gm
method:Mix the ingredient in a bowl ,mix them until its rough and chunky crumble.
Bake in an oven for 3 minutes until its golden brown..
Pistachio ice cream:
coconut powder:400 gm
fresh milk:800 gm
whipping cream:800 gm
pistachio peeled :600 gm
sugar:520 gm
egg yolk:240 gm
Method:
dilute coconut powder with fresg milk until combined.add whipping cream and milk with coconut and sugar together in a pot when its smoking remove from heat and temper your egg yolk ensure a thick consistency.
Roast your pistachio in the oven at 180 c for 3 mints than blend it a thermomix until it becomes paste.
add your pistachio paste and temper cream mixture together.
place it in the blast freezer.
