Coconut Panna Cotta With Pineapple And Sage

1. 1

   Soak the gelatin sheets for 10 minutes in cold water.

2. 2

   Place the milk cream and the coconut milk in a medium saucepan, add the raw sugar and the seeds of the vanilla bean.

3. 3

   Bring the mixture to an almost boil and turn off the heat.

4. 4

   Wring out the gelatin sheets and add them to the mixture stirring well to incorporate.

5. 5

   Pour the cream into 6 individual dessert bowls, let the mixture cool completely and refrigerate for at least 3 hours.

6. 6

   Dice the pineapple slices and place them in a pan with the 3 tablespoons of raw sugar and the sage leaves to caramelize, add water if necessary.

7. 7

   Cook the pineapple for approximately 10 minutes then turn off the heat.

8. 8

   Remove the dessert bowls from the refrigerator, place some of the caramelized pineapple and sage on each bowl and return the bowls to the refrigerator until it is time for the panna cotta to be served.

* Per serving · 4 servings · Values may vary.

No additional tips available.