Caribbean Tropical Twilight Panna Cotta

Allergens

Dairy, Sulfites (in gelatin)

Ingredients

• 1. 2 cups heavy cream 2. 1/2 cup granulated sugar 3. 1 tablespoon vanilla extract 4. 1 tablespoon unflavored gelatin powder 5. 1/4 cup cold water 6. 1/2 cup coconut milk 7. 1 teaspoon finely grated lime zest 8. 2 cups tropical fruit compote (mango, pineapple, kiwi) 9. Fresh berries and mint leaves for garnish

Instructions

1. In a small bowl, sprinkle gelatin over cold water and let it bloom.
2. In a saucepan, combine cream, sugar, and vanilla extract. Heat gently until the sugar dissolves.
3. Stir in the bloomed gelatin and continue to heat until completely dissolved.
4. Remove from heat and mix in coconut milk and lime zest.
5. Pour the mixture into individual ramekins or dessert cups, and refrigerate for at least 4 hours, or until set.
6. Top each panna cotta with a generous layer of tropical fruit compote before serving.
7. Garnish with fresh berries and mint leaves for an extra touch of luxury.

Chef’s Insight

The balance of creamy and tropical flavors creates a delightful symphony for your palate.

Notes

For best results, use ripe, fresh tropical fruit for the compote.