Experience what the world has to offer with a recipe from acclaimed Chef Palisa Anderson. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home.
To follow along with Chef Palisa as she makes the full recipe, watch the video below. And to find Chef Mitch’s Charred Eggplant, Mushroom XO Noodles recipe also featured in this video, click here.
By Palisa Anderson
What You’ll Need (Serves 6)
For the panna cotta:
3.5 sheets of gelatin
1 L of heavy cream
40 g of castor sugar
1 scraped vanilla bean, split and scraped
½ tsp of salt
For the guava puree:
2-4 pink guavas, depending on size
60 ml of raw honey
½ tsp of salt
Bee pollen to serve
How to Prepare It
Soak gelatin sheets in cold water for 20 minutes. Then squeeze the water out of them and keep aside.
Prepare an ice bath for the bowl to make the cream mixture in. It should be able to fit the inner bowl with the cream mixture inside.
Combine cream, sugar and salt. Bring to a boil over a medium heat.
Remove from the heat. Add gelatin leaves and whisk to dissolve.
Strain into a bowl and place over the ice bath.
When the mixture is at room temperature, add the vanilla seeds and whisk to combine.
Pour into serving glasses or ramekins, leaving enough room to spoon in guava puree. Cover with wrap and refrigerate for a minimum of 3 hours to set.
Peel and puree ripe guavas. Sieve out the seeds and combine with honey and salt. Freeze until frozen, 3 hours minimum. Scrape into a granita and refreeze until ready to serve.
To serve, top the panna cotta with granita and sprinkle with bee pollen.