Australian Avocado Pannacotta with Seared Tuna
Benjamin Cooper – Chin Chin
Chef Notes
- Australian avocado is blended into the pannacotta, bringing a silky texture and subtle richness that complements the clean flavour of the seared tuna.
- Inspired by Japanese flavours, the smoky roasted pepper salsa and herbaceous avocado oil add brightness and acidity, allowing the avocado to shine in both texture and flavour.
Ingredients
Australian avocado pannacotta
- 2 Australian avocados
- 400ml coconut milk
- 400ml coconut cream
- 5 leaves titanium gelatine
- 20ml honey
- Zest of 1 lime
- ¼ bunch parsley
- 5g sea salt, or to taste
- Pinch white pepper
Final dish
- 80g Seared tuna, marinated in mushroom soy, rice vinegar and white pepper.
- 2 tbsp roasted red pepper salsa
- 2 pieces of crisp sourdough toast
- Drizzle of green goddess avocado oil
Preparation
For the Australian avocado pannacotta
- Bloom the gelatine in warm water.
- Heat the coconut cream, coconut milk and honey, then season with salt and white pepper.
- Remove from the heat and allow to cool slightly before adding the gelatine.
- Once cooled, stick-blend in the parsley, avocado and lime zest.
- Pass through a fine chinois until completely smooth, then knock out any air bubbles.
- Pour into prepared dariole moulds and refrigerate until set.
To serve
- Remove the pannacotta from its dariole mould and place slightly off-centre on the plate.
- Spoon the roasted red pepper salsa onto the plate around the side of the pannacotta.
- Gently layer the tuna across the salsa.
- Spoon the green goddess avocado oil over the tuna.
- Serve with 2 pieces of crisp sourdough toast.
