COCONUT PANNA COTTA WITH PINEAPPLE

SERVES 4

Panna cotta is the perfect finish to a flavourful lunch. If you want to be grown-up about it, drizzle the pineapple with good-quality dark rum – you’ll be on your way to a pina colada.

125 ml (4 fl oz/½ cup) coconut cream (I like Kara brand)

250 ml (9 fl oz/1 cup) thin (pouring) cream

2 tablespoons caster (superfine) sugar

1 x 4 g (¹/₈ oz) gelatine sheet (titanium strength)

125 g (4 oz/½ cup) thick (double) cream

1 small pineapple, peeled, cored and finely chopped

2 tablespoons desiccated coconut, toasted until golden

Put the coconut cream, thin (pouring) cream and half the sugar in a saucepan over medium heat. Bring to the boil, stirring, then gently simmer for 1 minute. Soak the gelatine in cold water until soft, then squeeze out the excess water. Remove the pan from the heat and stir in the remaining sugar and the gelatine until both dissolve.

Strain the mixture into a bowl and chill over ice. It will start to set around the edges so keep stirring as it chills, making sure you scrape the bottom of the bowl. When the mixture reaches a gelatinous appearance (similar to the thickness of thick cream), remove the bowl from the ice.

Stir some mixture into the thick (double) cream to break it down, and then add back into the remaining mixture. Strain again and pour into four 125 ml (4 fl oz/½ cup) plastic ramekins. Place in the fridge for 2 hours or until set.

To serve, release the panna cotta by dipping each ramekin halfway down into a bowl of hot water for about 10 seconds. Gently place a small knife down the inside of each ramekin to create an air pocket and tip out the panna cottas. Serve the pineapple and coconut on the side.