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Coconut Panna Cotta

Coconut Panna Cotta with Pomegranate Gelee

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Course Dessert

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.