Ambrosia Panna Cotta With Pineapple-Citrus Relish
by Molly McCook, Chef , Ellerbe Fine Foods, Fort Worth, Texas
- 1½ cups cream
- 1 cup unsweetened coconut milk
- ½ teaspoon pure vanilla extract
- 3 tablespoons honey
- Pinch of kosher salt
- ¼ cup cold water
- 1 tablespoon gelatin powder
- 2 oranges, segmented and diced
- ½ cup small diced fresh pineapple
- ? cup toasted, unsweetened coconut flakes
- ½ cup toasted pecans, chopped
In a small saucepot, combine the cream, coconut milk, vanilla, honey, and salt. Place over medium-low heat, stirring occasionally, until the mixture begins to simmer. While the liquid is heating, place the water in a small bowl and sprinkle the gelatin over it. Let sit for about 2 minutes to allow the gelatin to bloom. Once the liquid begins to simmer, remove it from the heat and stir in the gelatin mixture and continue to stir until the gelatin is completely dissolved. Divide the liquid evenly between 6 ramekins and place in the refrigerator, uncovered, to set; this can take as little as 2 hours, or up to overnight. Skim a knife along the edges and place the ramekins in a hot water bath for approximately 45 seconds to release. Flip onto dessert plates to unmold.
To severe: Mix the orange and pineapple pieces together and spoon over the panna cotta. Then mix the toasted coconut flakes and pecans together and sprinkle over the panna cotta and serve.