Coconut Panna Cotta with Pomegranate Gelee
Ingredients
- 3 3/4 cups heavy cream
- 2 vanilla beans split and scraped
- 3 tbs. powder gelatin unflavored
- 1/2 cup buttermilk
- 3/4 can cream of coconut
Ingredients for Pomegranate Gelee:
- 2 cups pomegranate juice
- 1 envelope unflavored gelatin
- pomegranate arils (seeds)
Instructions
Instructions for Panna Cotta:
- Scald heavy cream with split vanilla beans.
- Bloom gelatin over buttermilk. Heat in the microwave for 30 seconds or until gelatin is melted and smooth.
- Add gelatin/buttermilk mixture and cream of coconut to scaled heavy cream.
- Pour into dish and refrigerate until set.
Instructions for Pomegranate Gelee:
- Pour ½ cup of juice in a small bowl. Sprinkle gelatin over the juice and let stand until gelatin is moistened.
- In a small saucepan, bring 1 ½ cups of pomegranate juice just to boil over medium heat.
- Whisk in the dissolved gelatin and simmer until gelatin is completely dissolved.
- Remove from heat and let cool slightly. Pour desired amount over custard. Refrigerate until set.
Notes
Santoni’s Marketplace & Catering is a full service, off-premise catering company located at 4854 Butler Road in Glyndon. For information, visit santonis.com. Recipes and photos provided by Santoni’s Marketplace &Catering.
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