Chicken adobo wraps
MexicanTake a look
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Gluten Free, Salt-Free, Coeliacs, Nut Free
150ml double cream
100ml coconut milk
50g caster sugar
1 gelatine leaf, soaked in water
150g pineapple, peeled and diced into half centimetre squares
Half a gram ground green Cardamom
Half a gram ground Star Anise
1 piece Cinnamon bark
1 pinch ground Nutmeg
In a pan bring the double cream, coconut milk and vanilla pod (cut in half) to a simmer.
Mix in the sugar and soaked gelatine leaf until dissolved.
Stir until a little creamy and thickened, remove the vanilla pod halves, then fill into chilled glasses three quarters full and refrigerate.
For the spiced pineapple compote, heat the honey in the pan and add the diced pineapple and spices and quickly stew them without burning, approximately 10 minutes.
Set aside and chill.
Fill the pineapple mix into the glasses on top of the panna cotta and serve.