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 RECIPE
The
Craft of Cooking
by
Tom Colicchio (with Catherine Young, Lori Silverbush,
Marco Canora and Karen De Masco)
COCONUT
PANNA COTTA
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Serves
8
1 ¼ ounce packet of powdered gelatin
2 cups milk
¾ cup sugar
¼ teaspoon kosher salt
13.5 ounces unsweetened coconut milk (1 can)
Sprinkle
the gelatin over ¼ cup of the milk and set
aside for 10 minutes. Combine the remaining 1 ¾
cup milk, the sugar and the salt in a saucepan and
bring to a simmer over medium heat, stirring occasionally.
Remove the pan from the heat. Whisk first the gelatin
mixture then the coconut milk into the pan. Strain
the panna cotta mixture through a fine sieve then
pour it into eight 4-ounce ramekins or coffee cups;
chill overnight. The panna cotta can be served as
is or unmolded (run a warm knife around the edge of
each, then turn onto chilled plate. Serve with Passion
Fruit Sauce.
PASSION
FRUIT SAUCE
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Makes
about 1 ½ cups
6
passion fruit
About 6 tablespoons simple syrup
Cut
the passion fruit in half and scoop the pulp (including
the seeds) into a bowl. Sweeten the pulp to taste
with simple syrup and mix well.
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