Coconut Pana Cotta-Lemon Poppy Seed Cake
Recipe from Tartelette
Recipe from Tartelette
Coconut Pana Cotta-Warm Lemon Poppyseed Cake and Yuzu Mandarin Sauce:
Serves 8
For the Pana Cotta:
2 cups coconut milk
2 cups heavy cream
1 cup sugar
zests of 1 lemon and one lime
2 stalks lemongrass, roughly chopped
1 teabag white tea
4 teaspoons powdered gelatin bloomed in 1/4 cup water (means to pour the water over the gelatin and let it sit while you prepare the panna cotta)
Combine all the ingredients, except the gelatin, in a saucepan over medium high heat and bring to a boil. Remove from the heat and let the cream to steep for 20 minutes. Pass the mixture through a sieve or a chinois, heat the gelatin in the microwave for 15 seconds and quickly stir it in the cream mixture. Divide it evenly among small dishes (I used brioches molds). Refrigerate and allow to set at least 3 hours or overnight. To unmold, dip the bottoms in hot water for a minute and invert to unmold onto a piece or parchment paper, they will be easier to scoop.
For the Lemon Poppy seed Cake:
1 cup semolina flour
1 cup all purpose flour
1 cup sugar
1 Tb baking powder
1/4 tsp salt
1/2 cup egg whites (about 3-4)
3/4 cup milk
1/4 cup lemon juice
grated zest of one lemon
1 Tb poppy seeds
1/2 cup butter, melted
Preheat oven to 300F. In a bowl, combine all the ingredients for the cake, except the butter. Mix with a whisk until smooth. Add the butter and nix until it all comes together. Pour the batter into 8 small buttered molds, or 3 inch metal tart shells. I used scalloped silicone cake forms. Bake for 20 minutes or until a knife inserted in the center comes back clean. To reheat before serving, pop them in the microwave or back at 300F for 5 minutes.
For the Yuzu Mandarin Sauce
1/2 cup Yuzu juice
1/2 cup orange juice
1/2 cup water
1/3 cup sugar
1 tsp poppy seeds
1 Tb butter
1 cup mandarin section (although I used fresh, you can sub. canned if you wish. Grapefruit or tangerine sections work nicely too)
Combine all the ingredients in a saucepan and bring to a boil. Boil for 10-15 seconds and remove from the heat. Add the mandarin sections. Use at once. Make it at the last minute and serve it hot with the dessert so that you get a wide spectrum of temperature.
To Assemble:
Pour some sauce at the bottom of each plate, place a warm cake in the center, top with a peach chip, top with a pana cotta and decorate with a mandarin section if desired.
Serves 8
For the Pana Cotta:
2 cups coconut milk
2 cups heavy cream
1 cup sugar
zests of 1 lemon and one lime
2 stalks lemongrass, roughly chopped
1 teabag white tea
4 teaspoons powdered gelatin bloomed in 1/4 cup water (means to pour the water over the gelatin and let it sit while you prepare the panna cotta)
Combine all the ingredients, except the gelatin, in a saucepan over medium high heat and bring to a boil. Remove from the heat and let the cream to steep for 20 minutes. Pass the mixture through a sieve or a chinois, heat the gelatin in the microwave for 15 seconds and quickly stir it in the cream mixture. Divide it evenly among small dishes (I used brioches molds). Refrigerate and allow to set at least 3 hours or overnight. To unmold, dip the bottoms in hot water for a minute and invert to unmold onto a piece or parchment paper, they will be easier to scoop.
For the Lemon Poppy seed Cake:
1 cup semolina flour
1 cup all purpose flour
1 cup sugar
1 Tb baking powder
1/4 tsp salt
1/2 cup egg whites (about 3-4)
3/4 cup milk
1/4 cup lemon juice
grated zest of one lemon
1 Tb poppy seeds
1/2 cup butter, melted
Preheat oven to 300F. In a bowl, combine all the ingredients for the cake, except the butter. Mix with a whisk until smooth. Add the butter and nix until it all comes together. Pour the batter into 8 small buttered molds, or 3 inch metal tart shells. I used scalloped silicone cake forms. Bake for 20 minutes or until a knife inserted in the center comes back clean. To reheat before serving, pop them in the microwave or back at 300F for 5 minutes.
For the Yuzu Mandarin Sauce
1/2 cup Yuzu juice
1/2 cup orange juice
1/2 cup water
1/3 cup sugar
1 tsp poppy seeds
1 Tb butter
1 cup mandarin section (although I used fresh, you can sub. canned if you wish. Grapefruit or tangerine sections work nicely too)
Combine all the ingredients in a saucepan and bring to a boil. Boil for 10-15 seconds and remove from the heat. Add the mandarin sections. Use at once. Make it at the last minute and serve it hot with the dessert so that you get a wide spectrum of temperature.
To Assemble:
Pour some sauce at the bottom of each plate, place a warm cake in the center, top with a peach chip, top with a pana cotta and decorate with a mandarin section if desired.