




INGREDIENTS
Coconut biscuit
25 g honey, melted
½ tsp vanilla paste
½ tbsp coconut oil, melted
1 egg white
Pinch fine sea salt
45 g shredded coconut
Panna cotta
50 g shredded coconut
75 ml coconut milk
225 ml cream
30 g caster sugar
½ tsp vanilla paste
1 sheet gold leaf gelatine
Cherries
150 g fresh cherries, pitted, halved
1 tbsp caster sugar
1 tsp cabernet sauvignon vinegar
½ tsp vanilla paste
Lemon juice, to taste
Chocolate crisps
25 g chocolate, 70%
½ tbsp macadamia butter
Coconut reserved from the panna cotta
Macadamias
15 g butter
75 g macadamias, roughly chopped
Salt flakes
To garnish
Premium Dutch processed cocoa powder
Fresh tarragon, picked
Miele accessories
METHOD
Coconut biscuit
- Preheat the oven on Fan Plus at 180°C.
- In a medium bowl, combine the honey, vanilla and coconut oil.
- In a separate bowl, whip the egg white and salt to soft peaks.
- Fold the shredded coconut into the egg white.
- Fold the honey mixture into the egg white and coconut.
- Spread loosely onto a sheet of greaseproof paper and place onto a baking tray.
- Place into the oven on shelf position 2 and bake for 10 minutes, or until lightly browned. Set aside to cool.
Panna cotta
- Preheat the oven on Fan Plus at 160°C.
- Spread the shredded coconut onto a baking tray.
- Place into the oven on shelf position 2 and bake for 9 minutes.
- Place the toasted coconut, coconut milk, 110 ml of the cream, sugar and vanilla into an unperforated steam container and cover with foil.
- Steam at 100°C for 5 minutes. Allow to stand for 5 minutes to infuse then pour through a sieve into a metal bowl, squeezing as much liquid from the coconut as possible. Reserve the coconut for the chocolate crisp.
- Soften the gelatine leaf in cold water for 3 minutes, drain and squeeze out any water then whisk into the still warm coconut infused cream. Store in the fridge.
- Stir and check the coconut cream every 5 minutes until thickened to a yoghurt like consistency, this should take around 20 minutes.
- When the coconut cream is almost set, whip the remaining 115 ml of cream to soft peaks and fold in little by little until smooth and combined.
- Refer to serving suggestions prior to pouring into glasses or a container, depending on your serving style. They will take a minimum 4 hours to set.
Cherries
- In a small bowl, combine all ingredients except for the lemon juice and set aside at room temperature for 2 hours.
- Check the taste and add a little lemon juice if required.
Chocolate crisps
- Spread the reserved coconut from the panna cotta onto a baking tray.
- Place in the oven on shelf position 2 on Fan Plus at 85°C for 1 hour, or until dry. Use Drying function or Crisp function if available. Measure 30 g and set aside for later use.
- In a metal bowl, add the chocolate and macadamia butter and cover with foil. Place into the steam oven and Steam at 50°C for 20 minutes, then stir to combine.
- Add the 30 g of dried coconut to the chocolate and combine.
- Pour the mix onto a sheet of greaseproof paper and place another sheet on top.
- Using a rolling pin, roll the mix out to 2 mm thick and place in the freezer until set.
- Refer to serving suggestions prior to breaking into small shards, or cut out disks depending on your serving style. Store in the freezer until required.
Macadamias
- In a small frying pan, add the butter and macadamias and cook on medium-high heat, induction setting 7. Stir continuously for 5 minutes, or until lightly browned.
- Drain on paper towel and lightly season. Allow to cool.
- Store in an airtight container until required.
To serve in a glass
- Crumble some coconut biscuit into the base of your glasses and pour 80 g of panna cotta mixture over the biscuit crumb. Allow to set.
- Cut out the chocolate crisps into disks and sit on top of the panna cotta, place the drained cherries and macadamias in the centre of the chocolate disk.
- Sprinkle over a little cocoa and a few tarragon leaves.
To serve on a plate
- Using chilled plates, place tablespoons of panna cotta over the plate.
- Place some drained cherries next to the panna cotta then stand the chocolate crisp shards against them.
- Crumble the coconut biscuit in between and place a few macadamias throughout.
- Garnish with some pinches of cocoa and a few tarragon leaves.
Hints and tips
- If you can’t source cabernet sauvignon vinegar, use a red wine vinegar and 1 tsp of sugar.
- Macadamia butter can also be made by lightly toasting macadamias and blending in a food processor until creamy. Another nut butter can also be used in replace of macadamia butter.
- Tarragon is a beautiful fresh addition that elevates the natural cherry flavour, but can also be left out.
APPLIANCE / FUNCTION

Miele
From sweet to savoury, from simple to elaborate – our recipe database, developed by our Miele culinary experts, contains recipes guaranteed for success! Whether it be a side or main dish, soup or dessert, very spicy or temptingly sweet, our recipes are suitable for any occasion, designed specifically for Miele appliances