Nutrition Facts
6 servings
6
Coconut lime panna cotta with caramelized pineapple and white rum.
No Reviews
A little trip to the islands with this version of exotic panna cotta. Sweet, colorful, and vibrant flavors, combined with a creamy texture and caramelized fruit. A true delight for the palate!
Cooked cream
15 Coconut milk
15 Liquid cream
40 Brown sugar
2 Gelatin
1 Lime
Sautéed Pineapple
1 Pineapple
1 Butter
2 Brown sugar
1 clove Bourbon Vanilla Sivanil
3 White rum
Plating
Pineapple leaves
Toasted coconut
Directions
1
Panna cotta: Soften the gelatin sheets in a bowl of cold water. In a saucepan, heat the coconut milk, heavy cream, lime zest, and brown sugar. Turn off the heat and add the softened and squeezed gelatin. Mix well. Let it cool and divide into 8 mini jars. Chill in the refrigerator for at least 4 hours.
2
Pineapple: Cut off the two ends of the pineapple and keep the crown. Peel it, remove the central core, and cut it into small pieces. Heat a pan with a knob of butter. Add the chopped pineapple, the scraped and split vanilla pod, and brown sugar. Allow to caramelize for about 5 minutes, then deglaze with white rum. Let it evaporate and stop cooking. Let it cool.
3
To finish Plating: distribute the caramelized pineapple over the panna cotta, insert 2 small leaves into each, and sprinkle with toasted coconut. Serve well chilled.
Ingredients
Cooked cream
15 Coconut milk
15 Liquid cream
40 Brown sugar
2 Gelatin
1 Lime
Sautéed Pineapple
1 Pineapple
1 Butter
2 Brown sugar
1 clove Bourbon Vanilla Sivanil
3 White rum
Plating
Pineapple leaves
Toasted coconut
Directions
Directions
1
Panna cotta: Soften the gelatin sheets in a bowl of cold water. In a saucepan, heat the coconut milk, heavy cream, lime zest, and brown sugar. Turn off the heat and add the softened and squeezed gelatin. Mix well. Let it cool and divide into 8 mini jars. Chill in the refrigerator for at least 4 hours.
2
Pineapple: Cut off the two ends of the pineapple and keep the crown. Peel it, remove the central core, and cut it into small pieces. Heat a pan with a knob of butter. Add the chopped pineapple, the scraped and split vanilla pod, and brown sugar. Allow to caramelize for about 5 minutes, then deglaze with white rum. Let it evaporate and stop cooking. Let it cool.
3
To finish Plating: distribute the caramelized pineapple over the panna cotta, insert 2 small leaves into each, and sprinkle with toasted coconut. Serve well chilled.
Notes
-
Dakota62
A delight, very fresh with a subtle aroma! Even though I am not one for desserts or pastries, I gave it a try and received nothing but compliments! Plus, the recipe is simple and fairly quick to make. Definitely worth making again! -
JosselineB
Great! I took the zest of the lemon with a special peeler and then blended it with a little liquid: the result is super fine! Will definitely make it again! -
canemma
I was also afraid of adding the zest, but by cutting it into very small pieces, it blends very well with the panna cotta and adds a crunchy element. The idea of straining is worth trying. I served it with pineapple just out of the pan and hot. The hot and cold mix is excellent. I will make it again. THANK YOU for this original recipe. -
camille-l59
EXCELLENT! I doubled the ingredients to have large servings. I used canned pineapple and it was also very good. I made coconut tuiles for decoration. See a recipe for making these tuiles that are super easy to make. (50g of coconut + 5cl of cane sugar syrup, mix to obtain a dough that holds together and bake at 160°C for 10 minutes. Let the tile cool to harden.) -
Jacinta18
Just excellent!! Everyone loved it! I just strained the mixture before putting it into the jars. Will definitely make it again!! Thank you for the recipe.
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