Coconut Panna Cotta and Pineapple Gelée Terrine

[aargnzarf]

I made the coconut panna cotta portion of this recipe last night. Mmmm delicious. Creamy, slightly sweet, divine. And super simple!. I am trying really, really hard to not finish the container of it off in one sitting.

I didn't have the ingredients on-hand for the pineapple, but I figured I'd include the entire recipe for those who are curious.

I also put a dash of vanilla and coconu extracts in mine for extra yum.

Coconut Panna Cotta

- ¾ cup and 2 tbsps milk
- ½ cup and 1 tbsp heavy cream
- ¼ cup granulated sugar
- ¾ cup unsweetened shredded coconut
- 1 ½ tsps powdered gelatin

In a small bowl, combine gelatin with 2 teaspoons water.

Coconut Panna CottaIn a saucepan, combine milk, cream, sugar and coconut. Bring to a boil, stirring occasionally to dissolve sugar. Reduce heat and simmer for 2 minutes. Turn off heat and leave for 1 hour to allow flavours to infuse. Strain mixture into a bowl and discard coconut solids. Cover and refrigerate mixture overnight or for at least 3 hours.

Strain coconut mixture and transfer to a small saucepan. Heat mixture over medium heat and stir in gelatin until dissolved. Strain into a measuring glass and let it cool to room temperature; you should have about 1 cup of liquid.

Pineapple Gelée

- 1 ripe pineapple, about 4-5 lbs
- 3 tbsps granulated sugar
- ¾ tsp powdered gelatin

In a small bowl, combine gelatin with 1 teaspoon water.

Pineapple GeléeTo prepare the pineapple, cut off the crown and use a chef’s knife to the remove skin. Use a paring knife to cut diagonal grooves along the pineapple to remove its eyes. Cut the pineapple lengthwise into quarters. Remove and discard (or eat) the core, the tough upper ¾-inch triangle.

Reserve a small 2”x3” piece of pineapple for garnish. Coarsely chop the remaining pineapple into small pieces and puree in a food processor until smooth. Pour puree into a cheesecloth-lined sieve to extract pineapple juice. Repeat as necessary until the juice contains no pulp or solids. You should have about 1 ½ cups of pineapple juice.

In a saucepan, combine pineapple juice and sugar, and simmer until reduced to 1 cup. Remove from heat and pour half of the juice into a container. Add the gelatin to the remaining juice, stirring until dissolved. Strain mixture into a measuring cup and let it cool to room temperature.

Pineapple Reduction

Pineapple ReductionIn a saucepan over medium heat, reduce the remaining ½ cup of pineapple juice until it is thickens to a syrup consistency, about 2 tablespoons.

Assembly

- 1 2”x3” piece of pineapple, diced
- 1 tbsp unsweetened shredded coconut

Terrine MoldPlace a stainless steel or coated 5.5” x 2.75” x 1.75” loaf pan on a flat and level surface in the refrigerator. Pour a 3/8-inch layer of coconut mixture into the pan and chill for 30 minutes or until set. Pour a 1/4-inch layer of pineapple juice, and chill for 30 minutes or until set. Continue to pour and chill two more layers of coconut mixture, sandwiching one layer of pineapple juice.

When ready to serve, dip loaf pan in warm water for 10 to 15 seconds to loosen the terrine. Place a plate over the loaf pan , flip upright and remove pan.

Use a dry, hot knife to cut the terrine into slices. Garnish with pineapple, shredded coconut and pineapple reduction.

Makes 3 to 4 servings.

Posted at 11:55 PM in Cooking, IMBB, Pastries and Desserts | Permalink