Coconut Panna Cotta
Ingredients:
about 8 servings
1 cup coconut milk
1 1/2 cups milk
1 1/2 cups heavy cream
3/4 cup unsweetened shredded coconut
3/4 cups sugar
4 teaspoons unflavored powdered gelatin
Garnishes:
Fresh coconut shavings (optional - shave with a potato peeler)
Minneola Tangelo slices (optional)
Make a hole in the coconut and drain the milk. Strain coconut milk. Crack the coconut and take coconut out of the shell. Can use a screwdriver. Add fresh coconut milk, milk, whipping cream, sugar and coconut flakes into a sauce pan. In a small bowl add gelatin and six teaspoons of cold water and let dissolve. Once coconut mixture comes to a boil, turn down heat to low, mix until sugar dissolves, add gelatin mixture and mix until it dissolves. Take off the heat, let cool for a little strain and pour 3/4 up into eight molds or ramekins. Do strain mixure prior to pouring into molds or ramekins to get a smooth silky consistency. Let cool completely outside, wrap with plastic wrap and keep in refrigerator for at least 3 hours (can keep for few hours longer) until custard settles and gels.
Minneola Tangelo Gelee
Ingredients:
2 cup plus *couple tablespoons fresh Minneola Tangelo juice (from approx 8 tangelos)
6-8 teaspoons sugar
2 teaspoons unflavored powdered gelatin
*Note, extra couple of tablespoons of juice is to compensate for evaporation.
Directions:
In a small bowl add 4 teaspoons cold water to gelatin and let dissolve. Strain juice through a sieve. Add strained juice and sugar in a sauce pan and bring to a boil Turn down heat, add gelatin to juice mixture, simmer and mix until dissolves. Take off heat and strain mixture. Let cool a bit and fairly quickly fill up chilled panna cotta molds and ramekins almost to the lip of molds and ramekins. Let cool outside, wrap with plastic wrap and store in fridge overnight.
Prior to serving:
Serving Immediately:
1. If at this stage you are ready to serve, immerse molds and ramekins in a warm (from faucet) water bath in deep rectangular baking dish, it will loosen up the custard in moments. Don't over immerse it will turn the custard into liquid. Put a dessert plate on top of mold or ramekin and flip, dessert should slide easily into plate. Garnish with fresh coconut shavings and Minneola tangelo slices on the side.
Serving later:
2. If you made this dessert few days in advance. At this stage, move to freezer section. A day prior to serving move back to refrigerator to thaw. Just before serving immerse in a warm (from faucet) water bath, in deep rectangular baking dish, it will loosen up the custard in moments. Don't over immerse it will turn to liquid form again, Put a dessert plate on top of mold or ramekin and flip, dessert should slide easily into plate. Garnish with fresh coconut shavings and Minneola tangelo slices on the side.
Note ot Gelatin:
Gelatin varies from one type to another There is fish, vegetarian, and other animal gelatins. I found that certain gelatins gel firmer than others.
Note on equipment:
I used classic ramekins, but also these molds I got years ago at one of those Tapperware, Pampered Chef's parties. Never used them in the past, thought that the crevices and angles will make it harder to invert out of molds, but because they were plastic and somewhat flexible, and had lids at bottom and top, I did not have to immerse them in a warm bath, and just pushed them out from the bottom. It slid right out. Use any molds, ramekins you have at home, improvise, you can also use espresso cups. You can serve the panna cotta in the ramekins and save yourself some time.
Recipe developed by Foodwanderings.
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