Wednesday, February 2, 2011
Taste Level: GR
Cost: $20 and under
Prep Time: 15-20 min.
Chill Time: 3-4 hours
The three greatest things about Panna Cotta are: It is easy to make, you can fool around with the recipe a lot because there are no eggs and finally it always tastes great! Zo originally made a recipe from David Lebovitz's blog who in turn adapted the recipe from Judy Witts cookbook "Secrets From My Tuscan Kitchen." If you take the time to check out that recipe you will notice that the only to ingredients that remained the same are the gelatin and the sugar. Zo decided that since we both loved coconut she would totally remake this recipe, the only thing I begged to remain the same was the caramelized sugar sauce the drizzled over the Panna Cotta the first time she made it. So just because she loved me we still had the caramel sauce! That is a big win for love if I don't say so myself, and I do. Enjoy Zo's amazing Coconut Panna Cotta today!
1 tbsp 1 1/2 tsp powdered gelatin
1 1/2 cups heavy cream
1 1/2 cups CocoLopez coconut cream
1 1/2 cups coconut milk
1/4 cup sugar
1/2 tsp vanilla extract
6 tbsp cold water
(toasted coconut and caramelized sugar syrup for the top.)
Heat the coconut milk, coconut cream, heavy cream and sugar in a saucepan over medium low heat. Once the sugar has fully dissolved remove the sauce pan from heat and whisk in the vanilla extract.
Using a little vegetable oil lightly oil eight custard cups. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand for 5 to 10 minutes. Pour the warm Panna Cotta mixture over the gelatin and gently whisk until the gelatin has been completely dissolved. Divide the Panna Cotta mixture into the prepared cups, chilling until firm (about 3-4 hours.)
Using a butter knife loosening the edges of the Panna Cotta and flip over onto a serving plate, top with caramelized sugar and garnish with toasted coconut. Enjoy!