- 4
Ingredients
- Pina Colada Panna Cotta
- 1/2 * 1/2 cup 35% whipping cream
- 1 * 1 can coconut milk (398mL)
- 2 * 2 tablespoons brown sugar
- 1 * 1 lime, juiced and zested
- 2 * 2 tablespoons dark rum
- 1 * 1 tablespoon vanilla
- 1 * 1 package gelatin
- * pinch of salt
- Caramelized Pineapple
- 4 * 4 tablespoons butter
- 2 * 2 tablespoons brown sugar
- 1/2 * 1/2 teaspoon grated nutmeg
- 4 * 4 thick, round slices of pineapple
- 1/4 * 1/4 cup dark rum
Preparation
Step 1
Pina Colada Panna Cotta
1. Pour the cream, coconut milk, sugar & lime zest into a small saucepan and gently bring to a simmer over medium heat. Meanwhile pour the lime juice, rum and vanilla into a small bowl. Sprinkle the powdered gelatin over the lime juice liquid mixture and let it rest for a minute or two. Turn off the heat then transfer the firmed gelatin mixture into the coconut milk mixture. Stir well until the gelatin has completely dissolved.
2. Pour the mixture into 4 large ramekins and refrigerate until set, at least 4 hours or ideally overnight. Carefully slide a sharp knife around the edge of each panna cotta and invert onto a dessert plate. For spectacular results serve with a batch of Caramelized Pineapple.
Caramelized Pineapple
1. Melt the butter and brown sugar together in a large skillet over medium high heat swirling gently to combine. When they are bubbling hot add the nutmeg and the pineapple slices. Cook in the caramel for a few minutes on each side, until nicely browned and beautifully flavoured. Briefly remove the pan from the flame and carefully pour the rum into the pan. Tilt it away from you and hold the far edge near the burner to ignite it. Alternatively you can hold a lit match near the rum and it will light. Be careful! When the flame dies down, remove from the heat and serve immediately