Recipe by Kurt Goodban, Executive Chef, Elandra Resort, Mission Beach
2 x kaffir lime leaves
1 tin coconut milk 400ml
125gr sugar white
3 1/2 x gelatin sheets
Star anise x 3
500 ml water
Put your milk, coconut milk, lime leaves & sugar all together bring to a light simmer. While that’s on put your gelatin sheets in to some ice water just to soften them. Once they are soft squeeze off any extra water then place them in your pot let them dissolve. Remove from the heat and strain it through a fine strainer, once that is done you just pour your mix into 8 x 100ml dariole moulds. Then place in fridge for 5 hrs to set.
Put the whole pineapples in the oven on 170 degrease for about 35 – 45 mins until soft to touch. Then pull them out let cool for 15 mins, peel & cut up pineapple into chunky pieces and put through a juicer .once you have all the juice and little pulp again strain that through a coffee filter so it is nice and clear. This will take about 1.5 – 2.5 hrs to strain.
Put sugar, water & star anise in a pot put on the stove bring it to the boil, remove from the heat let cool then add this to your pineapple soup.
Place panna cotta in a bowl pour chilled soup around it garnish with fresh strawberries or thinly shaved and toasted coconut & mint or a piece of star anise . But star anise not really edible