Panna cotta with coconut milk, ginger and lime
red fruit granita and orange tuile
Wash and hull the strawberries, blend with grated orange zest, two chopped mint leaves and 100g of sugar, taste, depending on the strawberries, more or less sugar, remove in a flat dish and put to set in the cold, after an hour, then every half hour, stir, scraping with a fork to obtain flakes, once the mixture has set, cover with film and keep cold.
For the panna cotta, soak the gelatin sheets (5) in cold water,
boil the milk (50cl) with the cream (60cl), the coconut milk (40cl), the sugar and the vanilla,
add the drained and squeezed gelatin, lime juice, mix well and leave to simmer for 30 seconds
pour the preparation up to a third of the glass goblet, set aside in the cold ,
when ready to garnish with strawberry granita
add a few sliced strawberries
decorate with a julienne of candied lime and an orange tuile stick.
Creative recipe from chef Hubert
