Coconut panna cotta with pineapple carpaccio on Expresso

Heat cream and coconut milk in a saucepan.

Add salati caster sugar to the heated mixture and stir until dissolved.

Add coconut liqueur and vanilla pods, scraping the seeds into the mixture.

Remove from heat once hot.

Soak gelatine leaves in cold water until soft, then add to the hot cream mixture and stir until dissolved.

Pour the mixture into molds or cups and refrigerate for a couple of hours to set.

Prepare the pineapple syrup by combining water, white wine, salati caster sugar, and lemon zest in a saucepan and bringing it to a boil.

Slice the pineapple into thin slices and add them to the boiling syrup.

Simmer the pineapple in the syrup for 2 minutes to soften and soak up flavor.

Remove the pineapple from the syrup and drain on paper towels.

Plate the pineapple slices and unmold the set panna cotta on top.

Equipment Needed

Spice Level:

Allergens