The words panna cotta basically mean “cooked cream” which accurately captures the essence of this dessert. This recipe is a twist to the classic. I don’t cook sweets so much because Edita is more of a meat lover but generally I love to make it and consume it.
For 4 portions:
0,5 l coconut milk
5 gelatine sheets
1 vanilla bean
200 g pineapple purée
1 fresh coconut
mint, coriandr and basil
40 g brown sugar
We start by bringing pineapple purée to boil. You can even use 100% juice that you boil down to half. Add 4 g of agar and stir well. Cook for 2 minutes.
Stretch the cling film tightly on the plate. Place the purée on the foil and let it cool in the fridge. Bring the coconut milk to a boil with sugar and vanilla seeds. Soak the gelatine sheets in it cold water then dry them out. Finally remove the saucepan from the stove and melt the gelatine inside.
Panna cotta can be poured into moulds or directly into the plate. If we want to take them out from the mould, it is better to spray them with oil and wipe them with a paper towel.
It is essential not to rush the gelatine and let it set at least for 4 hours. Pineapple jelly will be set long before the panna cotta, so you can cut it in advance. Carving and scrolling the jelly is entirely up to you 🙂
Cracking a coconut is not a joke. I used a sharp knife and a small pot. Basically I was banging the knife with the pot to get inside. I am sure everyone has their own trick! Strain the coconut water (you can just drink it), it has a different flavor than the coconut milk, which is produced commercially. Just a little coconut water, white rum, lime, sugar syrup and what a cocktail in the world! Scoop out the flesh of the coconut with a spoon, it has an interesting texture and slightly “wooden” taste.
Finally, decorate your panna cotta with herbs, fresh coconut and serve. Enjoy, guys!