Categories: Apple,Cream,Lemon,Milk,Oil,Sugar,Tasty Soup

Coconut panna cotta with pineapple salsa

March 31st, 2010
    Ingredients
  • Vegetable oil, to grease
  • 3 gelatine leaves
  • 1 x 400ml can coconut milk
  • 250ml (1 cup) thin cream
  • 45g (1/4 cup) finely chopped palm sugar
  • 6 kaffir lime leaves, crushed
  • 1 stem lemon grass, pale section only, coarsely chopped

  • Pineapple salsa

  • 1/2 fresh pineapple, peeled, cored, finely chopped
  • 45g (1/4 cup) finely chopped palm sugar
  • 60ml (1/4 cup) water
  • 1 vanilla bean, split

Method
Brush four 200ml capacity metal dariole moulds with oil to lightly grease.
Place the gelatine leaves in a bowl of cold water and set aside for 5 minutes to soften. Combine the coconut milk, cream, sugar, lime leaves and lemon grass in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Remove from heat. Remove the gelatine from the water and add to the coconut-milk mixture. Gently stir until gelatine dissolves. Set aside for 1 hour to develop the flavours.
Meanwhile, to make the pineapple salsa, combine the pineapple, palm sugar, water and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge.
Strain the coconut-milk mixture evenly among the prepared moulds. Cover with plastic wrap and place in the fridge for 4 hours to set.
Turn the panna cottas onto serving plates. Top with pineapple salsa and serve immediately.


via: tastysoup.info

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