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Sunday, March 29, 2015

Vanilla-Coconut Panna Cotta with Pomegranate Jelly


Vanilla-Coconut Panna Cotta with Pomegranate Jelly

SERVES 6

Panna cotta is the perfect dessert to serve when you’re hosting a large gathering. It’s simple yet elegant, versatile, and best of all, it can be made a day or two in advance of your event. This recipe can easily go from serving a party of six to a party of twenty-four by simply serving it in 2-ounce liqueur glasses rather than 8-ounce serving glasses. For a fun presentation, you can build the panna cotta in tilted layers (this works especially well with 2-ounce glasses). Place an egg carton on a small rimmed baking sheet and place each glass at an angle in an egg slot. Carefully pour panna cotta into the glasses, filling three-quarters full, and refrigerate to set. When set, remove the glasses from the egg carton and stand them upright on the baking sheet. Pour pomegranate jelly filling flush to top of panna cotta layer and return to the refrigerator to set the jelly. If you have the time, you could do a few layers alternating panna cotta and jelly, making sure each layer is set before adding the next.



VANILLA-COCONUT PANNA COTTA

  • 2 cups plus 2 tablespoons (500 ml) coconut milk 
  • 1 cup (240 ml) heavy cream 
  • 1 cup (240 ml) light cream 
  • 1 cup (225 g) superfine sugar 
  • 1 vanilla bean, split and seeded 
  • 2 packages (14 g) unflavored powdered gelatin 
  • 1/4 cup plus 2 tablespoons (90 ml) very cold water 

POMEGRANATE JELLY

  • 1 package (7 g) unflavored powdered gelatin 
  • 1/4 cup (60 ml) boiling water 
  • 2 cups (475 ml) pomegranate juice 
  • 2 teaspoons superfine sugar 
  • finale ASSEMBLY 
  • pomegranate seeds


TO MAKE THE PANNA COTTA

  1. In a medium saucepan over medium heat, bring the coconut milk, heavy cream, light cream, sugar, and the vanilla bean and seeds just to a boil, stirring until the sugar is dissolved. Remove from the heat, cover, and allow the vanilla to infuse for 20 minutes.
  2. Sprinkle the gelatin over the water in a small bowl. Set aside to bloom, 5 to 10 minutes.
  3. Pass the coconut mixture through a fine-mesh sieve into a medium bowl (discard any solids).
  4. Add the bloomed gelatin to the coconut mixture and whisk to dissolve completely.
  5. Pass the mixture through a fine-mesh sieve into a pourable container.
  6. Place 6 (8-ounce) serving glasses or cups on a rimmed baking sheet, and fill each glass three-quarters full with panna cotta. Refrigerate to set, about 3 hours.

TO MAKE THE POMEGRANATE JELLY

  1. In a medium heatproof bowl, stir together the gelatin and boiling water until the gelatin is dissolved.
  2. Add the juice and sugar, and stir until well combined and the sugar is dissolved.
  3. Pass the pomegranate mixture through a fine-mesh sieve into a pourable container. (If the mixture is hot to the touch, set aside to cool, stirring occasionally, until room temperature.)
  4. Pour the jelly over the set panna cotta. Return to the refrigerator to set the jelly, about 3 hours. finale TO SERVE

  1. Serve garnished with fresh pomegranate seeds.
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Item Reviewed: Vanilla-Coconut Panna Cotta with Pomegranate Jelly Description: Rating: 5 Reviewed By: gg
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