Coconut panna cotta with passionfruit-mezcal sorbet

Ingredients

Panna cotta

• 1 tsp unflavored gelatine powder
• 2 cups coconut milk
• 2 tbsp + 1 tsp sugar

Passionfruit sorbet

• 500 g frozen mango cubes
• 100 g strained passionfruit juice
• 50 g coconut water
• 50 g mezcal (see Note)
• 3 tsp (15 ml) agave syrup

Chilling time: at least 8 hours

Instructions

1. To make panna cotta: In small bowl, sprinkle gelatin over ½ cup coconut milk and stir to blend. Let stand 15 minutes to soften gelatin.
2. In small saucepan over medium heat, bring 1 cup coconut milk and sugar to simmer, stirring until sugar dissolves. Remove from heat. Transfer milk-sugar mixture to blender and add milk-gelatin mixture and remaining ½ cup coconut milk. Blend 30 seconds and strain.
3. Ladle strained mixture into four stemmed dessert coupes or bowls. Chill uncovered until cold, then cover and keep refrigerated for at least 8 hours or overnight, or until the panna cotta is set.
4. Meanwhile, to make sorbet: In a high-speed blender, blend all ingredients on high speed for about 30 seconds, or until smooth. Transfer to bowl and transfer to freezer for 1 hour.
5. To serve: Scoop passionfruit sorbet over panna cotta. Spoon passionfruit pulp over panna cotta and top with fresh lime zest and micro mint. Serve immediately.

Note

• Mezcal is a Mexican spirit distilled from the agave plant. The process used gives mezcal typical smoky notes. Although it is different to tequila, you could substitute tequila in this recipe. 

• To make ahead: Panna cotta can be made up to 2 days ahead, and stored covered and refrigerated. Sorbet can be made up to 5 days ahead, kept covered in freezer.