Recipe by Dana Iannelli, Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida. USA
Pour the milk into a small bowl then stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream, vanilla bean and sugar, and set over medium heat. Bring to a full boil.
Pour the gelatin and milk into the cream, stirring until completely dissolved.
Cook for one minute, stirring constantly. Remove from heat and strain.
Pour into six individual ring molds lined with acetate.
Place in the refrigerator to chill about two hours until set.
Chef Note: Keep the ring molds on a cookie sheet in the refrigerator and pour the Panna Cotta directly into the molds in the refrigerator so that you don't need to move the tray once the Panna Cotta is in the molds.
In a small sauce pot combine the mango purée and half of the sugar and bring to a boil.
In a small bowl combine the remaining sugar and the agar-agar. Mix well to combine.
Once the purée comes to a full boil, slowly add in the sugar and agar-agar mixture.
Whisk and return to a boil.
Pour into a shallow dish then place in the refrigerator until completely chilled.
Once chilled, place the mixture into a blender and pulse until a smooth gel forms.
Put ¾ of the coconut purée into a small bowl and sprinkle the gelatin over the surface to soften.
In a small saucepan, heat the remaining coconut purée and sugar over low heat until the sugar dissolves.
Stir the purée and gelatin into the warm purée and stir to dissolve the gelatin.
Pour the mixture through a fine-mesh strainer into a large bowl then let the cool to room temperature.
In a stand mixer fitted with a whisk attachment, whip the cream and vanilla bean paste to medium peaks.
Fold ⅓ of the whipped cream into the cooled coconut mixture. Fold in the remaining whipped cream until no streaks remain.
Pipe the mousse into half sphere molds and place in the freezer until completely chilled. Approximately 1 - 2 hours.
The night before making the caviar, place 2 cups of vegetable oil in a tall glass or container and keep in the refrigerator for a minimum 4 hours or overnight.
Pour the raspberry purée into a small sauce pot and bring to a boil.
In a small bowl combine the sugar and the agar. Mix well.
Once the purée comes to a full boil, slowly add in the sugar and agar mixture.
Whisk and return to a boil.
Pour the raspberry mixture into a squeeze bottle with narrow top.
Drop small drops of raspberry mixture into the cold oil. The drops will slowly sink to the bottom of the container forming caviar on the way down.
Once complete, strain the oil to collect the raspberry caviar.
Rinse the caviar with water to remove the oil then set aside until ready to use.
Peel and slice allthe fruit thin and lengthwise. On a flat cutting board, place 10 pieces of mango in a line overlapping slightly where each end meets. Repeat on top of the mango with the kiwi and repeat once more with both fruits. Keep aside until ready to use.
Using a stencil of your choice, spread the mango gel onto the plate with an offset spatula. Apply pressure so the gel fills the stencil nicely.
Unmold the panna cotta and place on top of the stencil. Carefully pick up the fruit with your offset spatula and wrap it around the panna cotta base.
Place the raspberry caviar around the plate.
Unmold two coconut mousse domes then trim with a border of desiccated coconut and place one on top of the panna cotta and the other on top of the stencil.
Sprinkle lime powder and coconut slices on top of mousse.