Coconut Panna Cotta on Passion Fruit Coulis w/Tropical Fruit & Mango Sorbet

This is a very simple but elegant dessert with some really nice tropical flavours. The coconut is quite rich so you want to serve it with something a little acidic like the passion fruit to balance the cream and the sweetness. A scoop of mango sorbet is a little extra treat to go along with all this tropical goodness.
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Coconut Panna Cotta on Passion Fruit Coulis w/Tropical Fruit & Mango Sorbet

Serves: 6

Ingredients:
1 tablespoon powdered gelatin
1 (15-ounce) can coconut cream (recommended: Coco Loco)
1 (13.5-ounce) can coconut milk
2 cups chilled heavy cream
1/4 cup confectioners' sugar
Assorted tropical fruits: kiwi, mango, and passion fruit. peeled and cut into small dice, strawberries in small wedges for garnish (about 1 1/2 cups total)
Directions
Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.

In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.

Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.

Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.

To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

Passion fruit Coulis

6 passion fruit
¾ cup tangerine or orange juice
3 Tbs. sugar

Cut passion fruit in half, and scoop pulp and seeds into saucepan. Add tangerine juice, sugar and 1/2 cup water. Bring to a boil. Reduce heat to medium low, and simmer 5 to 6
minutes, or until slightly thickened. Strain out seeds, and cool.

Mango Sorbet

Ingredients:
2 large, ripe mangoes (2 pounds, 1 kg)
2/3 cup (130 g) sugar
2/3 cup (160 ml) water
4 teaspoons freshly squeezed lime juice, plus more to taste
1 tablespoon dark rum, plus more to taste
Pinch of salt

Directions:
Peel the mangoes and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.