11 May 2012
This coconut pannacotta exhibits the best characteristics of the young coconut, sesame seeds and cocoa beans. The juice of the coconut is combined with eggwhites and oil to make an emulsion, thick and creamy textured. Cocoa nib as well as 80% dark chocolate crumbs provide the bitterness and sesame seeds are toasted to release the natural aroma from the internal oils, while the sesame oil is combined with refined carbohydrate and salt to create a savoury powder that dissolves on the tongue.
More GourMAY Dishes
Get ready to tantalize your taste buds and take a glimpse of a feast for your eyes. GourMay is back this year and is bigger and better than ever before.
GourMay is an inspirational culinary delight, where various restaurants and cafes around Canberra will showcase their dishes every day in May. You will have the opportunity to learn about their dish, venue and local produce, participate in gourmet dining experiences, download recipes and win competitions.