Coconut Panna Cotta with Mango Sorbet and Almond and Lime Granola

Crush the cardamom pods in the mortar and press the kaffir lime leaves with your hand. Bring the coconut milk to the boil with sugar, cardamom pods and kaffir lime leaves. Simmer over low heat for 5 minutes, then add the cream and let everything steep for half an hour. Sieve off the spices, bring the coconut milk to the boil again and stir in the agar agar. Let simmer for about 2 minutes. Pour through a fine sieve into a baking dish so that the mass is approx. 4 cm high. Chill for at least 4 hours. Crack the fresh coconut and slice thin coconut slices. Roast at 120 degrees top / bottom heat until they are golden brown on the sides. Let cool down. Cut and release in the baking dish. Garnish with the toasted coconut flakes.

Peel the mangoes and roughly cut from the core. Puree in a blender with the lime juice, the syrup and the dry glucose. Put the mixture in an ice cream maker. Cut into balls and place in the freezer until ready to serve.

Mix the oat flakes, almonds, the grated zest of the limes and salt. Stir in the melted coconut oil, then the honey. Mix everything well with a wooden spoon until everything has combined. Spread the granola on a baking sheet lined with baking paper, place in the oven and bake at 180 degrees top / bottom heat for about 10 minutes. Turn the mixture and bake for another 5 to 10 minutes. Let it cool down at room temperature, then the granola will be nice and crispy.

Melt half of the white chocolate over a double boiler. Remove from the water bath and stir until it becomes a little thicker again. Then pour into an 18-piece silicone praline mold so that each praline is almost filled. Quickly turn the mold upside down and let the chocolate drain. Peel off the silicone mold smoothly with a pastry card and let the molds harden overnight. Just before filling, place in the freezer for a short time.

Mix the cornstarch with 5 to 6 tablespoons of milk until smooth. Cut open the vanilla pod and scrape out the pulp. Put the rest of the milk, cream, sugar and salt in a saucepan. Add the vanilla pulp and pod and bring to the boil. Stir in the cornstarch and cook for about 1/2 minute. Take the sauce off the stove and let it cool for about 5 minutes. Then mix 5 to 6 tablespoons of the hot sauce with the egg yolks and pour the mixture back into the sauce. Stir vigorously for 2 to 3 minutes, then allow to cool. Pour the sauce into a piping bag. Take the praline sleeves out of the freezer and fill each praline approx. 1/3 with the sauce. Put the mold back in the freezer and let it freeze completely.

Bring the fruit juice to the boil in a saucepan with the powdered sugar and agar agar. Remove from heat and let cool down a bit, then pour into a piping bag. Halve the blackberries and cut the strawberries into small pieces. Take the praline form out of the freezer and place half a blackberry and 2 to 3 strawberry pieces in each praline. Then fill up with the red grits mixture so that approx. 2 mm remains free towards the edge. Freeze again.

After it has been completely filled and frozen, take the praline mold out of the freezer. Melt the remaining white chocolate again over a water bath, remove from the water bath and stir until it becomes a little thicker. Pour over the praline mold to seal all the pralines. Use the pastry card to peel off the rest of the chocolate so that it is straight. Let harden in the refrigerator. Then store at room temperature so that the vanilla sauce remains liquid and runs out of the praline when you eat.