Food Finery

Coconut Panna Cotta

2C whipping cream
2C half and half
1/2C sugar
3t vanilla
4T unsweetened, organic creamed coconut
2 packets powder gelatin
6T ice cold water

Heat both creams and sugar in a saucepan over medium heat until the sugar dissolves and add coconut (the coconut tends to clump but don't stress... keep whisking and it will cream into the mixture). Remove from heat and add vanilla. Set aside. In a medium bowl, place ice cold water and sprinkle gelatin packets over. Allow to set for 5 minutes then pour the warm cream mixture over the gelatin mixture and whisk until gelatin is completely dissolved. Oil 8 ramekins or small cups and divide the mixture evenly among them. Refrigerate for at least 2 hours and up to 2 days.

To unmold the panna cotta simply run a thin knife around the inside edge of the dish and turn out onto a serving plate. Garnish with berries of your choice (I used blackberries).

For the berries:
2C fresh blackberries (rinsed and drained)
3T sugar
2T Kirsch

Combine ingredients in a small bowl and chill 2 hours (stirring several times while chilling). Serve by spooning 4-5 berries and a spoon of syrup on each individual panna cotta.

*For information on the creamed coconut, please visit Edward and Sons here
*You can easily substitute the coconut for other flavors with high quality extracts or simply use the vanilla alone for a stunning dessert. I use Sonoma Syrups Vanilla Bean Extract "Crush"
It is an exceptional vanilla with split vanilla beans in the bottle.
*Kirsch
*Panna Cotta is versatile. Many recipes call for 4 full cups of heavy cream (which... although delicious... is beyond fattening!). I used half whipping cream and half 1/2&1/2. You can use a mixture of any cream you desire but avoid using "milk"... you do need that rich cream base.
*The dish I used to serve my panna cotta is courtesy my dear Grandmother who passed away last year. I thought it complimented the dessert well and wanted to share it with you.