Scarpetta's Coconut Panna Cotta
From 'Chef's Table'
Heat the coconut milk, cream and milk to a scald. Bloom the gelatin in cold water. Add the sugar to the cream mixture and whisk well until dissolved. Add the gelatin to the cream mixture and dissolve as well. Pour the liquid into the bottom of a small mold and cover. Refrigerate 2-3 hours to allow to set.
Cover the top of the set panna cotta with the guava puree and serve with the coconut sorbet on top.