This dessert is not as easy to make as everybody thinks or tells you. The end result should be rich, silky and light that will melt in your mouth. The amount of gelatine is very very important and there should not be any lumps in the mixture.
As for the topping, you could use sweet sauces or cooked fruits but pineapple to me is the perfect combinations of sweet and sour that complements this dessert. It also gives it a tropical twist.
- 2 1/2 gelatine leaves
- 100ml whole milk
- 4 tablespoons of caster sugar
- 450 grams coconut yoghurt
- Vegetable oil for greasing
Ingredients for the Roasted pineapple
- 1 small tin of pineapple chunks
- The juice of the pineapple
- The juice of 1 lime
- The zest of 1 lime
- 2 tablespoons of brown sugar
- 2 tablespoons of roasted coconut flakes to serve
Method for the Panna Cotta
- Soak the gelatine in cold water for 5 minutes.
- In a pan bring the milk and 4 tablespoons of sugar to a simmer. Set aside to cool a little.
- Squeeze the water from the gelatine and dissolve the leaves in the milk.
- Cool slightly, stir in the yogurt.
- Pour into 4 oiled moulds or ramikins.
- Chill over night.
Method for the Pineapple
- Mix the pineapple chunks and juice with the brown sugar, the zest and juice of the lemon and mix with a spoon. Let the flavours marinate.
- Heat a non-stick frying pan over high heat. Pour the juices of the marinate and cook until the mixture thickens and bubbles. Add the pineapple chunks and cook for 3 minutes until caramelized.
- Let the pineapple cool and slice each chunk thinly. Thin slices will help you make flowers for the top of the panna cotta.
- To serve, turn out the panna cotta on to a plate and top with the caramelized pineapple sprinkled with roasted coconut flakes.
- I like to use foil paper moulds as it is much easier and quicker to remove the panna cotta. With ramekins it is harder and takes longer to remove and the panna cotta starts to melt.
- You can use other tropical fruits like mangoes. I like them caramelised because I think they enhance the panna cotta, but if you prefer fresh mango that will also work just fine.