Coconut porridge with panna cotta - recipe from professional chef Franz Schned

Recipe for a fresh, fruity coconut porridge with coconut panna cotta, exotic fruit salad and caramelized macadamia nuts. The recipe was developed by professional chef Franz Schned. Franz is a gourmet sponsor at AIDA and introduced us to his fruity coconut bowl in our YouTube show Caroline's Kitchen Magic . The porridge is wonderfully fruity and goes wonderfully with the panna cotta, which is made from coconut milk. The exotic fruit salad rounds off the dish with a fresh note. Caramelized macadamia nuts provide a little crunch.

Ingredients

For 2 servings.

Porridge:

50 g 3Bears Porridge Fruity Coconut
150 ml soy milk
1 tbsp coconut meat

Fruit salad:

1 organic lime
2 tsp vegetable oil
1 tbsp maple syrup
6 Physalis
2 passion fruits
½ papaya
1 mango
1 baby pineapple
1 kiwi
½ tonka bean

Coconut panna cotta:

200 ml coconut milk
½ organic lime
1 tablespoon of sugar
2 tbsp agar agar

Macadamia Crunch:

80g salted macadamia nuts
20g sugar

preparation

1. Prepare the porridge according to the basic recipe: Mix the oat flakes with the milk of your choice and simmer on the stove for about 3 minutes. Set the porridge aside for a few minutes. The mixture may still be a little runny, as the porridge will soak up as it cools down.
2. For the fruit salad, cut the Physalis in half and remove the pulp from the passion fruit. Halve the papaya, remove the seeds and dice the flesh. Peel the pineapple, remove the stalk and cut the flesh into pieces. Peel the kiwis and quarter them lengthwise. Some tonka beans, some oil and lime juice. Put everything in the bowl and mix.
3. For the panna cotta, mix the coconut milk with agar agar and bring to the boil. Add some sugar and lime and simmer for about 5 minutes. Remove the mixture from the heat, spread it on a tray lined with cling film and let it cool for about 10 minutes.
4. For the Macadamia Crunch, lightly toast the macadamia nuts in a pan and caramelize with sugar.
5. Now pour the porridge into a bowl or a coconut half. Cut out the panna cotta with a round cutter and place it on the porridge. Spread the fruit salad on top, decorate with the Macadamia Crunch and grate some tonka beans over it.