April 25, 2012

Panne Cotta

Photo courtesy of Tastebook.com

I made this a while ago, probably over a year ago and just realized I never posted the recipe.  It was delicous, both DH & I enjoyed it.
Yields: 8 servings


Panna Cotta
2cups heavy cream
1 1/2cups lite coconut milk
1/2cup plus 2 tbsp. granulated sugar
1/4tsp. salt
1envelope plain gelatin (1/4 oz.)
1/2tsp. vanilla extract
1/4tsp. coconut extract (opt.)
Berry/Red Wine Reduction
2/3cup red wine
6tbsp. granulated sugar
2tbsp.  raspberry jelly
1/2cup fresh blueberries -or- raspberries


Panna Cotta prep:
Place 1/4 cup of heavy cream in a small bowl. Sprinkle gelatin over cream and let set for 5 minutes. After 5 minutes, whisk gently. Mixture will be VERY LUMPY. Set aside.
In a saucepan, combine the remaining heavy cream, sugar, and the salt in a saucepan and bring to a simmer over medium heat. Stir in vanilla extract (and coconut extract if using). Remove the pan from the heat. Whisk in the 1/4 cup cream and gelatin mixture, then the coconut milk. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or fancy glasses and chill 2 hours or overnight.
Berry/Red Wine Reduction prep:
Bring 2/3 cup wine and 6 tbsp. sugar to a boil in a saucepan. Cook until reduced by half. Add black raspberry jelly and stir until melted and incorporated. Add blueberries and cook until fruit is soft but still holds shape. Use as garnish on finished panna cotta custards.
NOTE: The coconut flavor is very slight without the coconut extract.

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