Dessert

Coconut-Calamansi Panna Cotta with Crispy Sesame Tuile & Passion Fruit Coulis

Name: Coconut-Calamansi Panna Cotta with Crispy Sesame Tuile & Passion Fruit Coulis
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 200ml coconut cream (thick, from the top of a can); 100ml whole milk; 50g caster sugar (divided: 40g for panna cotta, 10g for coulis); 2.5 sheets leaf gelatin (or 1/2 tsp powdered gelatin); 60ml fresh calamansi juice; zest of 1 calamansi; 1 vanilla bean, split lengthwise & seeds scraped; pinch of fine sea salt; 100g passion fruit pulp (fresh or frozen, about 2–3 fruits); 2 tbsp water (for coulis); 1 tbsp honey (for coulis); pinch of sea salt (for coulis); 1 large egg white; 50g caster sugar (for tuile); 2 tbsp sesame seeds (white or black); 1 tbsp butter, melted; 2 tsp candied calamansi zest (for garnish) or fresh zest preserved in simple syrup

An elegant, quivering panna cotta infused with coconut and bright calamansi, served chilled and unmolded with a glossy passion-fruit coulis, a paper-thin, toasted sesame tuile, and a whisper of candied calamansi zest. This is refined, technique-driven dessert that celebrates the day's Filipino accent.

412cal per serving 7gprotein 38gcarbs 24gfat 25min prep 30min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this