Toasted Coconut Panna Cotta
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)
- Bloom gelatin in 1 tablespoon of water. Combine toasted coconut, sugar, and cream in a heavy-bottomed saucepan. Scald and remove from heat.
- 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.
- Combine pineapple, mint and verbena. Add mirin and stir to combine.
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
- 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.
- Strain, dry, and place on a baking sheet. Bake until dry and crisp but still vibrant in color.
- 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.
- Continue to boil for 1 minute. Remove from heat. Stir in flour, salt, cardamom, and curry powder.
- 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.
- Serve the chilled panna cotta with a scoop of the pineapple salad, a curry-cardamom lace cookie, and garnish with the candied peppercorns.