This beautiful, fresh tasting dessert is the perfect end to a barbecue or spicy meal. They can be turned out of dariole moulds or made in small glasses or jars. Either way they produce a simple, yet elegant pudding.
Pineapple and Coconut Panna Cotta
- 200ml double cream
- 50g caster sugar
- 300g coconut and pineapple yoghurt (Waitrose and Sainsburys sell a nice one)
- 3 gelatin leaves
- 2 tbsp of yoghurt
- Small chunks of fresh pineapple
- Mini meringues
- Dried pineapple
- Coconut chunks
- First dry the pineapple. Thinly slicing pineapple before placing on baking parchment and drying out in the oven at 90°c for 2-3 hours. If not using straight away store in an airtight container.
- Place the gelatin leaves into a tub of cold water and allow to soak for 5 minutes until they absorb some of the water.
- Gently heat the double cream and sugar in a small pan and warm until it just starts to simmer. Remove from the heat, allow to cool for a couple of minutes then whisk in the gelatin.
- Allow the cream mixture to continue to cool until it is just warm and then stir in the yoghurt until it is completely combined.
- Pour the panna cotte mix into you moulds/glasses and chill in the fridge until set. This usually takes 3-4 hours.
- When ready to serve remove the panna cotta from the fridge and allow them to come up to room temperature. Using a silicone pastry brush paint an arc on the plate with the yoghurt and decorated with the meringues, pineapple and coconut chunks
- Remove the panna cotta from the moulds and place on the inside of the arc. top with the dried pineapple.
Learn how to make a delicious mango panna cotta on our Italian Cooking Class with Sara Danesin Medio.