LEMON GRASS PANNA COTTA WITH YUZU CURD TART, LIME MERINGUE, COCONUT CAKE AND GRILLED PINEAPPLE SORBET Recipe

Ingredients

Cream 7 C
Milk 1 C
Sugar 8 Oz
Vanilla bean 1/2 each
Lemon grass 15 g
Kaffir lime leaves 3 g
Salt 2 g
Gelatin sheets, gold 6 each
Passionfruit caramel 0 as needed
Lime meringue 1 1/4 C
Shiso leaves, small 20 each
Coconut cake, 1/4-inch squares 20 each
Yuzu tarts, halved 10 each
Cilantro whipped cream, 1-ounce quenelles (see note) 20 each
Sesame brittle dust 0 as needed
Grilled pineapple sorbet, 1/4-ounce quenelles 20 each
Toasted coconut 0 as needed

Preparation

Step 1

1. Mix together cream, milk, sugar, vanilla, lemon grass, kaffir lime leaves and salt. Heat over medium heat for about 8 minutes, reduce to a simmer, steep for 30 minutes, then strain.
2. Bloom gelatin and add to hot cream mixture. Cool and pour into 2-ounce plastic cups. Refrigerate overnight to set.
3. Decorate each plate with 3 dots of passionfruit caramel and spread out like a pinwheel. Put a tablespoon of lime meringue on one side of plate, spreading it back with a small offset spatula, then toast it until golden. Place panna cotta on top of meringue. Garnish panna cotta with a shiso leaf. On other side of plate, lay a piece of coconut cake and a half of a yuzu tart. Garnish tart with a small quenelle of cilantro whipped cream and a fine line of sesame dust. Place a quenelle of grilled pineapple sorbet on top of coconut cake, and finish with toasted coconut.

Notes:
To make cilantro whipped cream, combine whipped cream with minced cilantro.