panna

Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It’s a fancy dessert that’s easier to make than you might imagine, and sure to impress!

Coconut Panna Cotta with Grilled Pineapple Compote

Coconut Milk (unsweetened)

oz Cane Sugar

tsp Vanilla Extract or Vanilla Bean Paste

Unflavored Gelatin

tbsp Cold Water

Heavy Cream

Pineapple, peeled, cored, and diced

(6 oz) cans Pineapple Juice

Vanilla bean, split (optional)

Cinnamon Stick (optional)

To make the panna cotta: Bloom gelatin in 3 tablespoons of cold water.

In a small to a medium-sized saucepan, heat sugar, coconut milk, and vanilla. Do not bring to a boil, but heat thoroughly, stirring gently and frequently.

Place the cream in a large bowl or pitcher and keep in the fridge until ready for further use.

Once the coconut mixture is hot, and not boiling, remove from heat, and add the bloomed gelatin. Stir gently until dissolved.

Pour the warm mixture into the container with chilled heavy cream. Pour the panna cotta mixture into molds and place it in the fridge to set (3-4 hours). If setting in the fridge overnight, cover with plastic wrap.

**Recipe notes: if the panna cotta mixture breaks, the coconut milk mixture was too hot when added to the cream. To avoid this, wait a bit after adding the gelatin before adding mixture to the heavy cream.

To make the grilled pineapple compote: Preheat a charcoal grill (or gas grill with charcoal basket) for direct high-temp searing. Using a serrated knife, peel, and core the pineapple. Cut cleaned pineapple into quarters.

While the grill is hot, char half of the pineapple.

Once properly charred, dice the grilled half and the ungrilled half into 1/2” cubes.

In a medium to a large-sized saucepan, place sugar, rum, pineapple juice, split vanilla, cinnamon stick, and cut pineapple pieces together and bring to a boil over medium heat.

Cook for about 15-20 minutes, stirring occasionally until the syrup has reduced and the pineapple pieces begin to take on a darker color. (about 218°F).

Serve the compote warm or cooled on top of the coconut panna cotta. It’s also amazing with ice cream or in a yogurt parfait.

https://www.youtube.com/watch?v=Bp-jr3bMZMk

Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It's a fancy dessert that's easier to make than you might imagine, and sure to impress!

Ho sempre preparato la classica Cheesecake che non necessita del forno ma questa volta ho voluto provare la versione con cottura. Una delizia!

Cheesecake al limone con ricotta

gr. di farina

gr. di farina di mandorle

gr. di zucchero

gr. di burro morbido

200 gr. di formaggio (tipo Phildelphia)

160 gr. di ricotta

uova

rosso

70 gr. di zucchero

90 ml di panna liquida fresca

bacello di vaniglia

Buccia di limone

Preriscaldate il forno a 165 ° C. Ricoprire con carta forno una teglia a cerniera di 20 cm. Unire gli ingredienti secchi necessari per la base in una ciotola. Aggiungere il burro e amalgamare insieme fino a formare un impasto "bricioloso".

Mettere il composto nello stampo preparato e schiacciare con il dorso di un cucchiaio per ottenere uno strato sottile. Infornare per 10-15 minuti o fino a doratura. Tirare fuori e lasciar raffreddare.

Abbassare la temperatura del forno a 130 ° C (in questo modo non si formeranno crepe sulla superficie).

Mettere tutti gli ingredienti nella ciotola e con il mixer impastare,fino ad ottenere un composto omogeneo.

Versare il mix sulla base di biscotti, battere delicatamente un paio di volte lo stampo sul tavolo per liberare le bolle d’aria e cuocere per 25-30 minuti.

La torta apparirà ancora molto morbida, lasciar raffreddare in frigorifero per una notte o almeno 6 ore prima di servire.

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