Panna Cotta with Coconut Milk, Ginger, and Lime
Red Fruit Granita and Orange Tuile
For the strawberry granita: Wash and hull the strawberries, then blend with grated orange zest, two chopped mint leaves, and 100g sugar. Taste and adjust sugar based on the strawberries' sweetness. Spread into a flat dish and freeze. After one hour, and every half hour thereafter, stir and scrape with a fork to form flakes. Once fully set, cover with plastic wrap and keep chilled.
For the panna cotta: Soak 5 gelatin sheets in cold water. Bring 50cl milk, 60cl cream, 40cl coconut milk, sugar, and vanilla to a boil. Add the drained and squeezed gelatin along with lime juice, mix well, and simmer for 30 seconds. Pour into glass goblets to one-third full and chill until set. Top with strawberry granita, a few sliced strawberries, julienne of candied lime, and an orange tuile stick.
Creative recipe from Chef Hubert, drawing on years of fine dining expertise.
