Coconut Pannacotta with Pineapple Coulis | Sanjeev Kapoor Khazana

Take some cream in a deep bottom pan.

Add milk to the cream, ensuring not to boil it but just to cook it gently.

In a separate bowl, add gelatin and water, then microwave for 30 seconds to 1 minute until warm.

Check the cream; it should be warm but not boiling. Add a few drops of vanilla essence.

Turn off the flame once the cream is warm.

Mix in castor sugar (if using unsweetened cream) until dissolved.

Add chopped tender coconut to the mixture.

Add the warmed gelatin mixture, ensuring no lumps remain. If there are lumps, strain the mixture and return it to the bowl.

Transfer the mixture into short glasses or a larger glass to set.

Refrigerate for a minimum of 4 hours, preferably overnight.

For the pineapple coulis, take roughly chopped pineapples in a pan.

Add a little castor sugar to the pineapples and cook them in their own juices.

After about 10-15 minutes, the pineapples should soften. Cook for an additional 20-25 minutes until pulpy.

If in a hurry, pulse the mixture for 2-3 times to achieve a chunky yet smooth consistency.

Once the coulis is ready, let it cool to room temperature while the panna cotta sets in the refrigerator.

After 4 hours, check the panna cotta; it should be set.

Present the panna cotta by adding the pineapple coulis on top and garnish with mint sprigs.

Equipment Needed

Spice Level:

Dietary

Allergens