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ALL RECIPES

Toasted Coconut Panna Cotta

  • Pair with Cuvée Blanc
Primary Ingredients

1 13.5 ounces can of coconut milk

10 ounces heavy cream

1½ teaspoons powdered gelatin

1 kafir lime leaf

¼ cup sugar

¼ cup toasted coconut

¼ ripe pineapple, finely diced

6 mint leaves, thinly sliced

3 lemon verbena leaves, thinly sliced

2 teaspoons sweet mirin (Japanese rice wine)

Primary Technique
  1.  Bloom gelatin in 1 tablespoon of water. Combine toasted coconut, sugar, and cream in a heavy-bottomed saucepan. Scald and remove from heat.
  2. Add coconut milk and gelatin, stir to incorporate. Strain and divide mixture into 4 oz. molds. Let cool and refrigerate for at least 4 hours or until set.
  3.  Combine pineapple, mint and verbena. Add mirin and stir to combine.
plated panna cotta
Cookies Ingredients

1 cup sugar

2 tablespoons pink peppercorns

3 tablespoons all-purpose flour

Juice of ½ lemon

¼ teaspoon salt

¾ cup sugar

2 tablespoons heavy cream
2 tablespoons corn syrup

5 tablespoons butter

1 teaspoon cardamom powder

1½ teaspoons curry powder

Cookies Technique
  1.  Preheat oven to 200ºF. Combine sugar and 1 cup water in a saucepan, bring to a boil. Add peppercorns, simmer for 1 minute, and reserve for garnish.
  2. Strain, dry, and place on a baking sheet. Bake until dry and crisp but still vibrant in color. 
  3. Preheat oven to 350ºF. Combine sugar, cream, corn syrup, and butter in a small saucepan. Cook over medium heat, stirring occasionally until the mixture comes to a boil and sugar dissolves.
  4. Continue to boil for 1 minute. Remove from heat. Stir in flour, salt, cardamom, and curry powder.
  5. Once cool, scoop rounded teaspoons and place on a silicone mat or parchment-lined baking sheet, leaving 3-4 inches between each cookie. Bake for 10 minutes or until evenly golden brown. Cool for 5 minutes then transfer to a cooling rack.
  6. Serve the chilled panna cotta with a scoop of the pineapple salad, a curry-cardamom lace cookie, and garnish with the candied peppercorns.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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