This intricate dessert from Colin McGurran includes a sorbet, pannacotta, tuile and gel, all infused with the flavours of coconut and strawberry.

To make the panna cotta, place the coconut milk, coconut purée and sugar in a pan and bring to the boil, continue to heat until the sugar dissolves. Take off the heat and leave to cool a little before adding the soaked gelatine, then allow to cool to room temperature

In the meantime cut 8 x 12cm acetate squares. Roll the acetate sheets into cylinders, and secure with sticky tape on the outside. Cling film the bottom of the cylinder to ensure no liquid seeps out

Position the cylinders upright using egg trays to support them and carefully pour the panna cotta mixture into the tubes. Leave in the freezer to set until solid

To make the strawberry gel, combine the strawberry purée, To make the strawberry gel, make a puree by simply blending the strawberries until smooth and passing through a fine strainer. Combine the strawberry purée, water and agar agar in a pan and bring to the boil. Leave to cool slightly before adding the soaked gelatine. Keep at room temperature until ready to serve

For the strawberry sorbet, make a puree following the same method as for the gel. Bring the water and sugar to the boil and heat to 120°C, then pour onto the strawberry puree in a bowl

Mix well before transferring to an ice cream maker. When set soft, transfer to a Pacojet container and freeze until ready to serve. If you do not have a Pacojet, simply set the sorbet in the freezer instead

Put the isomalt, glucose and black pepper in a pan and bring to 160˚C. Pour the hot mix onto grease proof/a silicone matt and allow to set

Once set break up using your hands, place into a blender and blitz to a fine dust. Using a fine sieve, dust the mix on a silicone matt in a fine layer. Put in a pre-heated oven at 120˚C with no fan for about half a minute until mix becomes glass-like. Take out of the oven and leave to cool. Once set snap into small shards to use as garnish

To serve, take the panna cotta out of the freezer and remove the acetate sheet. Stick a toothpick in the bottom of the frozen panna cotta, and then, carefully but quickly, dip this into the strawberry gel mix. Once the first gel coating has set, repeat the process

Put the cylinder on a chopping board and cut diagonally across the panna cotta into slices around 6cm long. Arrange on the plate with some crushed biscuit

Pacojet the sorbet and quenelle sorbet onto the biscuits. Dress with mint, sliced strawberry and shaved coconut.


  • 500ml coconut milk
  • 1kg coconut purée
  • 200g caster sugar
  • 6 gelatine leaves, soaked in cold water

Strawberry gel

  • 500g strawberry purée
  • 200ml water
  • 1g agar agar
  • 3 gelatine leaves, soaked in cold water

Strawberry sorbet

  • 150ml water
  • 150g sugar
  • 500g strawberry purée

Black pepper sugar tuille

  • 100g Isomalt sugar
  • 100g glucose
  • 2g ground black pepper

To serve

  • 100g freshly grated coconut , shaved
  • 16 fresh mint leaves
  • 100g strawberries, hulled and quarted
  • 1 plain biscuit, crushed