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November 2003 SEATTLE
Coconut Panna Cotta Napoleon
with Mango Sorbet

Chef Scott Staples of Restaurant Zoë – Seattle, WA
Adapted by StarChefs

Yield: 12 Servings


    Coconut Tuile
  • 1 ½ ounces unsalted butter, melted
  • 1 ounce sugar
  • 1 ounce brown sugar
  • 1 ½ ounces flour
  • 1 ½ ounces sweetened shredded coconut, toasted and finely chopped in food processor
  • Pinch of salt
  • 1 ½ ounces egg whites

  • Coconut Panna Cotta
  • 1 can coconut milk, plus whipping cream to yield 3 ¼ cups
  • ½ cup sugar
  • 4 sheets gelatin

  • Mango Sorbet
  • 3 cups water
  • 2 ¼ cups sugar
  • 30 ounces container mango puree, about 4 cups
  • 1/3 cup lime juice

  • Diced Mango
  • 6 ounces unsweetened pineapple juice
  • 1 large mango

  • Lime Caramel Syrup
  • 1 cup sugar
  • ¼ cup water
  • ½ cup fresh-squeezed lime juice


For Coconut Tuile:
Preheat oven to 300°F. Mix in bowl with spatula, adding ingredients in order given, until smooth. Using heavy plastic or waterproof cardboard, cut trapezoid stencil 1 ¾ inches high with top width of 3 ½ inches and bottom width of 4 1/8 inches. Material should be 1/16 inch thick. Using small, offset spatula and stencil, spread batter on ungreased silpat. Bake in preheated oven 7 - 10 minutes, or until evenly golden brown. Cool on silpat, then store in airtight container until service, preferably the same day.

For Coconut Panna Cotta:
Prepare 12 inch by 4 ½ inch (measured across top) loaf pan by spraying lightly with Pam™. Line neatly with plastic wrap, leaving few inches overhang on all sides.

Combine coconut milk and cream. Scald half of liquid with sugar. Soften the gelatin in cold water, then dissolve in warm milk mixture. Stir into cold milk mixture. Strain and cool over ice bath, stirring gently until gelatin begins to set. Pour into prepared mold. Refrigerate 4 hours or until service.

For Mango Sorbet:
Bring water and sugar to boil. Refrigerate. Combine with mango puree and lime juice, and freeze in ice cream machine according to manufacturer’s instructions. Store in freezer at least 4 hours or up to 2 weeks.

For Diced Mango:
In small saucepan, reduce pineapple juice to 3 Tablespoons. Reserve. Peel mango and cut into small dice. Toss with pineapple reduction and refrigerate until service.

For Lime Caramel Syrup:
Combine sugar and water in small saucepan and cook to medium amber. Do not stir until all sugar has dissolved and it begins to color. When caramel reaches desired darkness, remove from heat and carefully stir in lime juice. Return to heat until all caramel is dissolved. Cool to room temperature.

To Assemble:
Drizzle about 2 teaspoons of lime caramel on chilled plates. Release panna cotta from mold, and with warm thin knife, slice 3/8-inch thick. Lay on plate, top with coconut tuile, and repeat to make 2 layers of each. Spoon some diced mango to one side of napoleon, and top with mango sorbet. Serve immediately.

Wine Pairing:
Mcrea Cellars Late Harvest Roussanne, Washington 2002