World Gourmet Summit 2002

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Pandan Leaf, Pannacotta, Poached Peach, Passion Fruit and Lychee Sauce
Presented by:David Laris


	Ingredients:
2 ltr	coconut milk
400ml	double cream
800ml	milk
350g	castor sugar
60g	pandan leaves
2	vanilla pods, spilted & de-seeded
12 sheets	gelatin leaves

	Passion Fruit Sauce (30 portions)
24g	passion fruit puree
150g	castor sugar
12	passion fruits

	Lychee Sauce (30 portions)
24g	lychee puree
100g	castor sugar

Method:

Boil coconut milk, cream, milk, pandan and vanilla. Remove from heat. Cover pan with cling film and allow to infuse for a minimum of 30 minutes.

Liquidise and pass through a fine chinois, add soaked gelatin, incorporating thoroughly. Allow to chill in an ice water bath, just before setting point and apportion into very lightly oiled (vegetable) dariole moulds.

Passion Fruit Sauce
Reduced passion fruit puree by half, add sugar and continue to reduce until a light syrupy consistency is achieved. Allowed to cool and add seeds from the passion fruit.

Lychee Sauce
Reduced puree by half, add sugar and continue to reduce until a lightly syrupy consistency is achieved.

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