Coconut Panna Cotta

Blueberry-Lime Leaf Compote, Salty Coconut Crumble, and Dok Jok

Pastry Chef Lauren Terrill of Proxi | Chicago

Adapted by StarChefs | September 2021

INGREDIENTS:

Limestone Water:
2 tablespoons Thai pink limestone paste

Coconut Panna Cotta:
(Yield: 30 servings)
1.6 kilograms coconut milk
800 grams coconut milk
200 grams sugar
140 grams chopped ginger
100 grams chopped galangal
10 lemongrass stalks, light parts only, chopped
Zest of 8 limes
12 makrut lime leaves, chopped
14 gelatin sheets, bloomed

Blueberry and Lime Leaf Compote:
750 grams blueberries
75 grams sugar
20 grams lime juice
6 makrut lime leaves, center stem removed, cut chiffonade
24 grams cornstarch

Salty Coconut Crunch:
250 grams sugar
250 grams cake flour
250 grams desiccated unsweetened coconut
250 grams tempered butter
8 grams salt

Dok Jok Cookie:
190 grams rice flour
75 grams tapioca flour
3 grams salt
125 grams sugar
8 grams black sesame seeds
8 grams white sesame seeds
1 egg
110 grams coconut cream
Neutral oil for frying

METHOD:

For the Limestone Water:
In a nonreactive container, combine limestone paste with 1 quart water. Stir, seal, then shake well. Let sit 30 minutes for the limestone to settle. This will last indefinitely.

For the Coconut Panna Cotta:
In a pot, heat coconut milk, coconut cream, sugar, ginger, galangal, lemongrass, lime zest, and lime leaves long enough to melt sugar. Remove from heat, cover, and let steep for 20 minutes. Rewarm if necessary and stir in gelatin to melt. Strain and distribute 3-ounce portions into bowls or glasses. Let set in the cooler for at least 2 hours. Leftovers can be remelted gently over a bain-marie.

For the Blueberry and Lime Leaf Compote:
In a pot, heat 500 grams blueberries with sugar, lime juice, and about half the lime leaves. In a separate bowl, stir just enough water into cornstarch to make a slurry. Add slurry to cooking blueberries and boil for 1 minute, stirring frequently. Let cool and mix in remaining blueberries and lime leaves.

For the Salty Coconut Crunch:
In a stand mixer fitted with a paddle attachment, add all ingredients and mix until crumbly. Transfer to a sheet tray and bake at 250°F until dry; it should have little to no color.

For the Dok Jok Cookie:
In a bowl, whisk dry ingredients together. In a separate bowl, whisk together egg, coconut cream, and 120 grams Limestone Water. Combine the mixtures and whisk until smooth. Heat a dok jok mold in a 350°F fryer. Dip hot mold into tempered batter, just to the top of the mold. (If batter goes over the top, the cookie might stick.) Dip mold into the fryer and gently bounce it up and down in the oil until the cookie releases itself. Fry until light golden brown, flipping once. Keep the mold in the fryer so it’s ready for the next cookie. Remove cookie from fryer and immediately drape over the top of a bottle, something that’s as big as the center star of the cookie mold, to open up the cookie into a lotus flower shape.

To Assemble and Serve:
Yield: 1 serving
Place a spoonful of Salty Caramel Crunch onto the center of the Coconut Panna Cotta. Top that with a spoonful of Blueberry and Lime Leaf Compote then place a Dok Jok Cookie on top of it all. The Dok Jok Cookie should hide the other components so it’s a bit of a surprise when you crack into it.

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