Standardised recipe sheetTitle of recipe:Rum and coconut panna cotta, pineapple, shortbread biscuit, meringue and caramel.

Preparation time:Cooking time:Portion size:Yield:

30 Minutes20 Minutes

4

Ingredients / Quantity

Panna cotta1 Lime1 coconut80ml Malibu rum100g brown sugar1 tin coconut milk2 gelatin leaves250ml Whipping cream100ml pineapple juice

Biscuits125g butter180g soft flour125g butter

Meringue100g caster sugar3 eggs

Roast pineapple and caramel1 Pineapple1 vanilla pod

Preparation method:

1. To make panna cotta, place coconut milk, cream, 30g sugar, rum and 1 lime zest into saucepan and bring to gentle simmer, take off heat.2. Soak 2 gelatine leaves in cold water and drain off excess water.3. Add gelatine to the mix and stir in together.4. Pour panna cotta into glasses and set in fridge.5. Cut remaining pineapple into wedges and chunks. In pan place butter and remaining sugar, once bubbling add pineapple, add vanilla and roast till caramelised. Set some pineapple aside raw to use for garnish.6. For meringue, whisk 3 egg whites till peak, gradually add 100g sugars whilst still whisking till smooth. Pipe and cook for 5 minutes.7. For shortbread biscuits, beat butter and sugar together, stir in flour till smooth paste.8. Turn onto a floured work surface and roll till 1cm thick, sprinkle with caster sugar and let chill in fridge 20 minutes.9. Bake biscuits 15 minutes 190c till golden. Cool on a wire rack

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