Vanilla Coconut Pannacotta with Strawberry Compote
Executive Chef Drew Ellerby
Pannacotta elevates the final course to a sumptuous art. Spoon extra compote over yogourt to yield a delicious dessert.
Pannacotta
6 gelatin leaves or 2 packets (30 mL) powdered gelatin
1 cup (250 mL) whipping (35 percent) cream
1 cup (250 mL) whole milk
1 cup (250 mL) condensed milk
3 cups (750 mL) coconut milk
1 vanilla bean, sliced lengthwise
Fresh mint for garnish
Strawberry Compote
1/4 cup (60 mL) organic sugar
2 cups (500 mL) strawberries, quartered
2 cups (500 mL) water
To prepare pannacotta, place gelatin in cold water to soften (about 1 minute). Warm whipping cream, whole milk, condensed milk, coconut milk, and vanilla bean in saucepan over medium-low heat. Bring mixture to simmer (about 10 minutes) and then remove from heat.
When mixture cools enough to touch but is still hot enough to melt the gelatin, add gelatin, whisking until dissolved. Remove vanilla pod. Divide mixture among 6 small ramekins and refrigerate until set, about 3 hours.
To prepare strawberry compote, heat strawberries and water in medium saucepan over medium-high heat. Simmer about 10 minutes, then remove from heat. Strain, setting aside strained liquid and berries in separate bowls. Place strained liquid back into pot with sugar and reduce until thick enough to coat a spoon (about 10 minutes). Remove from heat and allow to cool to the touch before adding reserved strawberries.
To serve, turn each pannacotta out onto a plate and spoon the strawberry compote over top and around base. Garnish with fresh mint.
Serves 6.
source: "One", alive #309, July 2008
