Chef's Table: Coconut Panna Cotta

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Coconut Panna Cotta


Coconut Panna Cotta

1 cup milk

1 1/2 cups heavy cream

2 1/2 cups coconut milk

2 cups sugar

1/4 cup condensed milk

4 1/2 gelatin sheets

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6 oz guava puree to garnish

dallop coconut sorbet to garnish


Lay gelatin sheets in water for five minutes. Gelatin will bloom. Heat the coconut milk, cream and milk in pan to scalding. Next add sugar to the cream mixture and whisk until dissolved. Remove mixture from heat and pour through strainer into a cold deep container. Add gelatin sheets, mix well, then add condensed milk and stir. Repour mixture through strainer. Lastly, divide quarter cup each of mixture into shallow bowls. Refrigerate two to three hours or overnight. Garnish to serve.

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Serves 12.