Coconut Panna Cotta Recipe
roasted pineapple, candied fennel, pistachio
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Ingredients
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Coconut Panna Cotta
Roasted Pineapple
Candied Fennel
Garnish
Method
Coconut Panna Cotta
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin over 4 tablespoons of water and let it sit for about 5 minutes to bloom.
- 2
Heat the Coconut Mixture
In a saucepan, combine coconut milk, heavy cream, granulated sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- 3
Combine Gelatin and Coconut Mixture
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Pour the mixture into individual serving cups and refrigerate for at least 4 hours or until set.
Roasted Pineapple
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Prepare the Pineapple
Place the sliced pineapple in a baking dish. Sprinkle brown sugar and cinnamon over the pineapple slices.
- 6
Roast the Pineapple
Roast in the preheated oven for about 20 minutes, or until caramelized and tender. Allow to cool slightly.
Candied Fennel
- 7
Make the Syrup
In a saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil until the sugar dissolves.
- 8
Candy the Fennel
Add the sliced fennel to the syrup and simmer for about 20 minutes until tender. Remove from syrup and let cool.
Assembly
- 9
Serve
Once the panna cotta has set, top each serving with roasted pineapple, candied fennel, and a sprinkle of chopped pistachios.
