TWO DAYS UNTIL MY MUCH ANTICIPATED VACATION!! Can you tell I’m excited? It seems like this trip was booked a lifetime ago and it’s finally just around the corner. One week in paradise with my favorite person to enjoy the amazing beaches, and eat fantastic food. Lots of pictures to come.
I couldn’t let the summer go by without creating some sort of panna cotta dessert. Panna cotta is an Italian custard made with gelatin rather than eggs which makes it delicate and light. When done right, it will quickly become one of your favorite desserts of all time.
I was fortunate enough to receive some amazing chocolate samples from Amedei, an Italian chocolate company. After a lengthy chocolate tasting of whites, milks, and darks, I settled on my favorite of the bunch: Dark Chocolate couverture 70%. It’s undeniably rich, it’s appropriately bitter, with some wonderful hints of berries in the background. This chocolate is the perfect pair for passionfruit.
I cannot say enough good things about this dessert. The panna cotta is light, not too sweet, with a bit of a tang from the Greek yogurt. The creamy richness of the chocolate layer is so complimentary to coconut and tart passionfruit. This dessert can be made ahead of time, and will keep for a week in the fridge.
Coconut Panna Cotta
Yield 4 vessels
Coconut milk 9.5 oz.
Powdered gelatin 1 ½ tsp
Water 2 T
Sugar 3 T
Greek Yogurt 10 oz.
Vanilla 1 tsp
Coconut Extract 1 drop
Chocolate Layer
Dark Chocolate 3.5 oz.
Cream 6 oz.
Passionfruit 2
Directions:
Sprinkle gelatin over water and set aside for five minutes. In a small pan, heat up coconut milk and sugar. Once warm, add bloomed gelatin and stir until all gelatin has dissolved.
Weigh out Greek yogurt, vanilla, and coconut extract in a separate bowl. Pour warm coconut mixture over the Greek yogurt and whisk to combine. Careful not to whisk too hard, you only want to incorporate mixture and not add too many air bubbles.
Pour the panna cotta mixture into ramekins as evenly as possible. Let them set up in a refrigerator for 6+ hours, or overnight.
Next, make the chocolate layer but heating the cream until just before it boils, then slowly pour hot cream over chocolate little by little. Once cream is fully incorporated into chocolate and you’ve got a smooth chocolate sauce, pour chocolate into ramekins until you’ve got an even layer in each ramekin.
Let the chocolate set up for 1 hour.
Next, scrape passionfruit seeds out of each fruit. Spoon passionfruit seeds on top of each layer of chocolate.
Coconut Panna Cotta
Coconut panna cotta with chocolate and passionfruit
Servings: 4 ramekins
Author: Saura Madani
Ingredients
Coconut Panna Cotta
- 9.5 oz coconut milk
- 1 1/2 tsp powdered gelatin
- 2 Tbsp cold water
- 3 Tbsp sugar
- 10 oz greek yogurt
- 1 tsp vanilla
- 1 drop coconut extract (opt)
Chocolate Layer
- 3.5 oz chocolate
- 6 oz cream
- 2 passion fruits
Instructions
- Sprinkle gelatin over water and set aside for five minutes. In a small pan, heat up coconut milk and sugar. Once warm, add bloomed gelatin and stir until all gelatin has dissolved.
Weigh out Greek yogurt, vanilla, and coconut extract in a separate bowl. Pour warm coconut mixture over the Greek yogurt and whisk to combine. Careful not to whisk too hard, you only want to incorporate mixture and not add too many air bubbles.Pour the panna cotta mixture into ramekins as evenly as possible. Let them set up in a refrigerator for 6+ hours, or overnight. - Next, make the chocolate layer but heating the cream until just before it boils, then slowly pour hot cream over chocolate little by little. Once cream is fully incorporated into chocolate and you’ve got a smooth chocolate sauce, pour chocolate into ramekins until you’ve got an even layer in each ramekin.
- Let the chocolate set up for 1 hour.
- Next, scrape passionfruit seeds out of each fruit. Spoon passionfruit seeds on top of each layer of chocolate.
