Our ginger and passionfruit semi freddo is a cross between ice cream and sorbet, and served on a cinnamon soil with fresh passion-fruit sauce and is one of our most popular desserts!
Our latest dessert is a fusion between the famous Italian dessert and that most southern Thai ingredient, coconut!
All purpose flour
1. Heat the coconut cream with both sugars in a saucepan on low heat until the sugar has completely dissolved.
2. Put the gelatin into a small container and mix it with water (4 times the weight of gelatin, in this case around 40 ml), add it into the coconut mix and turn off the heat. Pass the mixture through a sieve into a bowl. Let it cool for 5 minutes.
3. Carefully pour the mixture into a silicone container with the shape and size that you prefer and place it in a tray, in the fridge for 3 to 4 hours.
4. For the crumble you need to mix the sugar, cold butter (in small cubes) and flour with a cornet or very cold hands until you get a sandy texture. Place everything in a tray and straight in the oven for 10-15 minutes at 180C. Once it is out of the oven leave it to cool and with a microplane great the skin of 1 lime and mix it all.
5. Put the chunks of mango, sugar and cinnamon sticks in a small pot on the stove at semi low heat and cook it until the sugar is dissolved and the jam starts to thicken. Leave it to cool. Once the panna cotta is chilled you can plate it up this way: put some of the lime flavoured crumble on a plate then place the panna cotta on top with a spoon of the mango jam on the side.