There are few desserts that tick both the refreshing and indulgent boxes as well as Panna Cotta does. I love the smooth creaminess and when served with a tangy fruit sauce/compote, it lifts the dessert to new heights.
I’ve been wanting to create a dessert using coconut and pineapple forever and thought this would be the best way to showcase these wonderful, tropical flavours. Caramelising the pineapple adds a lovely depth to the compote which means it won’t just be a sickly sweet fruit sauce. This compote is also pretty amazing on french toast or pancakes for breakfast or served over vanilla ice cream for a simple dessert.
- 2 sheets leaf gelatin
- 200 ml coconut milk
- 200 ml cream
- 75 g caster sugar
- 1 cup pineapple peeled, cored and cubed
- 4 tablespoons caster sugar
- juice of 1 grapefruit
- juice of 1/2 lemon
- 100 ml water
Place the gelatin leaves in a bowl and cover with cold water. Allow to soak for 5 minutes.
In the meanwhile, heat the coconut milk, cream and sugar in a saucepan until hot but not boiling.
Squeeze the water out of the gelatin leaves and stir into the hot cream mixture, off the heat.
Pour the panna cotta mixture into 4-6 ramekins and place in the fridge to set for at least 4 hours.
To make the compote, caramelise the pineapple in a saute pan with the sugar.
When the pineapple is golden brown, add the grapefruit juice, lemon juice and water and allow to simmer until the liquid has reduced by half.
Remove from the heat and allow to cool completely before serving with the set panna cotta.