Island Breeze Panna Cotta with Tropical Fruit Compote

Allergens

Dairy, Coconut

Ingredients

• 1 cup full
• fat coconut milk
• 1 cup heavy cream
• 2 tbsp sugar
• 2 tsp unflavored gelatin powder
• 1/2 cup cold water
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup mixed tropical fruit (pineapple, mango, kiwi)
• 1 tbsp lemon juice
• 2 tbsp sugar

Instructions

1. a. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. b. In a saucepan, heat coconut milk, heavy cream, and sugar until the sugar dissolves. c. Remove from heat and add bloomed gelatin, stirring until fully melted. d. Stir in vanilla extract and salt, then pour into 6 individual serving dishes or ramekins. e. Refrigerate for at least 4 hours or until set. f. For the compote, combine tropical fruit, lemon juice, and sugar in a saucepan. g. Cook over medium heat until fruit softens and juices thicken. Let cool. h. Serve panna cotta topped with fruit compote and enjoy!

Chef’s Insight

Use ripe but firm fruit for the compote, ensuring it holds its shape.

Notes

Ensure the fruit is ripe but firm to maintain its shape when cooked for the compote.