Coconut Panna Cotta with Blood Orange Granita

Step 1

Stir together gelatin and 3 tablespoons of the cold water in a small bowl; let stand 5 minutes.

Step 2

Meanwhile, whisk together whipping cream, vanilla, coconut extract, ½ cup of the sugar, and ½ teaspoon of the salt in a small saucepan. Cook over medium, whisking often, until sugar dissolves and mixture is hot, 4 to 5 minutes (do not boil). Remove from heat.

Step 3

Add gelatin mixture to whipping cream mixture; whisk until fully dissolved. Whisk in coconut cream. Pour mixture through a fine mesh strainer into a large measuring cup with a spout; discard solids. Pour strained mixture evenly into 6 (6-ounce) ramekins or straight-sided glasses (about ⅔ cup each). Chill, uncovered, until set, at least 8 hours or up to 2 days.

Step 4

Meanwhile, stir together remaining ⅔ cup water, ¾ cup sugar, and ¼ teaspoon salt in a small saucepan. Cook over medium-high, stirring often, until sugar is dissolved, about 4 minutes. Pour into a 9-inch square baking pan. Stir in blood orange juice. Freeze, uncovered, until just set but not completely frozen, about 2 hours. Rake through granita using a fork, breaking up any large chunks. Return to freezer, and freeze 1 hour. Repeat raking process. If granita is still slightly slushy, repeat freezing and raking process once more. Transfer to an airtight container, and store in freezer up to 2 weeks. Rake using a fork just before serving.

Step 5

To serve, carefully run an offset spatula around edges of 1 panna cotta. Dip bottom half of ramekin into hot water for 10 seconds. Invert panna cotta onto a serving plate. Repeat process with remaining panna cottas. Top each with about ⅓ cup granita. (Reserve remaining granita for another use.) Garnish with blood orange rounds. Serve immediately.