White Chocolate and Coconut Panna Cotta

METHOD:

For the White Chocolate and Coconut Panna Cotta:
Warm the coconut purée and add the gelatin. Pass through a chinois lined with cheesecloth. Add the passed mixture into the melted chocolate and pass again. Put the mixture into jugs and allow it to set in the refrigerator.

For the Mango Purée:
Peel and remove the core from the mango. Cook the mango very slowly with a little sugar, if needed, until very tender. Purée until smooth, then reduce until an intense flavor and firm purée is reached.

For the Pistachio Oil:
Purée the pistachios with the oil until a smooth paste is formed. Hang with cheesecloth until all the oil has dripped off and the oil is a rich green color. Reserve.

For the Candied Pistachio Nuts:
Boil the water and sugar until the mixture reaches 145°C. Remove from heat, add the hot nuts, and mix well. Keep mixing as the nuts crystallize (they will take on a sugary powered coating as the pan cools down).

For the Macerated Pineapple:
Place the pineapple into a bag with the syrup, lime zest, and ginger. Seal the bag and compress. Reserve.

For the Kaffir Lime and Pineapple Granité:
Combine the lime juice, pineapple juice, simple syrup, and Grand Marnier. Whisk in the water, then pour into a long container and freeze. Scrape occasionally to create granité texture.

To Assemble and Serve:
Serve the White Chocolate and Coconut Panna Cotta with the Mango Purée, Pistachio Oil, Candied Pistachio Nuts, Macerated Pineapple, and Kaffir Lime and Pineapple Granité.