Toasted Coconut Panna Cotta with Pineapple and Lime
PAIR WITH
Serving Size
8-12
|
Total Time
45 minutes
Panna Cotta Ingredients
- 5 1/2 cups heavy cream
- 5 1/2 tablespoons honey
- 3 1/2 teaspoons powdered gelatin
- 2 3/4 ounces toasted coconut
- 1/4 teaspoon ground nutmeg
Panna Cotta Technique
- Heat cream and honey over medium heat till it starts to steam.
- Turn off the heat, add toasted coconut, and let it steep for 30 minutes with the lid on.
- While the cream is steeping, bloom gelatin according to the package directions.
- Once the coconut has been steeping for 30 minutes, add nutmeg to the mixture.
- Strain the mixture; discard solids. Add bloomed gelatin to dissolve.
- Chill for at least 2 hours before serving or adding lime-macerated pineapple.
Lime Macerated Pineapple Ingredients
- 1 can (20 oz.) pineapple chunks or tidbits, well-drained and diced small.
- 2 tbsp light brown sugar
- 1 tsp fresh lime juice
Lime Macerated Pineapple Technique
- Drain the pineapple very well and dice into small pieces.
- Toss with the brown sugar and optional lime juice.
- Refrigerate for 30 minutes to an hour, stirring once, until the sugar dissolves and the pineapple releases a little juice.
- Spoon a small amount over each chilled panna cotta just before serving.
Chef’s Tip: Keep the pineapple pieces small so guests can easily eat the topping with a dessert spoon. Drain it well before macerating, too – you want a glossy fruit topping, not a watery syrup that runs into the panna cotta.
