Coconut Panna Cotta with Grilled Pineapple Compote

Prepare the ingredients: 2 cups of heavy cream, 1 packet of unflavored gelatin, 3 tablespoons of ice-cold water, 6 ounces of cane sugar, 1 can of coconut milk, and vanilla extract.

Sprinkle the gelatin over the ice-cold water to bloom it.

In a saucepan, combine the cane sugar and coconut milk, stirring to reconstitute the separated coconut milk.

Heat the mixture on a low setting on the Napoleon p500 gas grill, avoiding boiling, until steam starts to rise and small bubbles form around the edges.

Add the bloomed gelatin to the hot mixture and stir gently with a spatula to avoid air bubbles.

Pour in the cold heavy cream and mix until well combined, ensuring no air bubbles are present.

Transfer the panna cotta mixture into containers for chilling, ensuring even distribution.

Place the containers in the fridge to chill.

Prepare the grilled pineapple compote by heating charcoal in the Napoleon grill until white-hot.

Cut the pineapple by removing the skin and eyes, then slice it into large wedges, keeping half fresh for texture.

In a saucepan, combine cane sugar, pineapple juice, scraped vanilla beans, a whole cinnamon stick, and spiced rum.

Add the charred pineapple to the saucepan and cook on high heat, allowing the flavors to meld.

Equipment Needed

Spice Level:

Allergens