Coconut panna cotta with passionfruit-mezcal sorbet

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 20 minutes

Ingredientes

1 tsp unflavored gelatine powder

2 cups coconut milk

2 tbsp + 1 tsp sugar

500 g frozen mango cubes

100 g strained passionfruit juice

50 g coconut water

50 g mezcal (see Note)

3 tsp (15 ml) agave syrup

Instruções

To make panna cotta: In small bowl, sprinkle gelatin over ½ cup coconut milk and stir to blend. Let stand 15 minutes to soften gelatin.In small saucepan over medium heat, bring 1 cup coconut milk and sugar to simmer, stirring until sugar dissolves. Remove from heat. Transfer milk-sugar mixture to blender and add milk-gelatin mixture and remaining ½ cup coconut milk. Blend 30 seconds and strain.Ladle strained mixture into four stemmed dessert coupes or bowls. Chill uncovered until cold, then cover and keep refrigerated for at least 8 hours or overnight, or until the panna cotta is set.Meanwhile, to make sorbet: In a high-speed blender, blend all ingredients on high speed for about 30 seconds, or until smooth. Transfer to bowl and transfer to freezer for 1 hour.To serve: Scoop passionfruit sorbet over panna cotta. Spoon passionfruit pulp over panna cotta and top with fresh lime zest and micro mint. Serve immediately.Note• Mezcal is a Mexican spirit distilled from the agave plant. The process used gives mezcal typical smoky notes. Although it is different to tequila, you could substitute tequila in this recipe. • To make ahead: Panna cotta can be made up to 2 days ahead, and stored covered and refrigerated. Sorbet can be made up to 5 days ahead, kept covered in freezer.