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!
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.
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.
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.
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