Coconut Panna Cotta with Berry and Red Wine Reduction PRINT
- YIELD: 8 servings
A creamy, egg-free custard punctuated with a rich berry and red wine topping.
|2||cups heavy cream|
|1½||cups lite coconut milk|
|½||cup plus 2 tbsp. granulated sugar|
|1||envelope plain gelatin (¼ oz.)|
|½||tsp. vanilla extract|
|¼||tsp. coconut extract (opt.)|
|Berry/Red Wine Reduction|
|⅔||cup red wine|
|6||tbsp. granulated sugar|
|2||tbsp. black raspberry jelly|
|½||cup fresh blueberries -or-|
|½||cup canned blueberries, rinsed and drained|
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.