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| For the Coconut Base: |
| • | 10 oz. milk |
| • | 20 oz. heavy cream |
| • | 8 oz. sugar, granulated |
| • | 1 oz. gelatin, bloomed in one ounce of cold water (or 3 gelatin leaves) |
| • | 10 oz. The Perfect Purée Coconut Puree, thawed |
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| Method for the Coconut Base: |
| 1. | In a heavy bottom sauce pot combine the milk, heavy cream and sugar and heat to 120°F, then dissolve the sugar. |
| 2. | Add in the gelatin and stir until dissolved. |
| 3. | Add in the Coconut Puree and stir until combined. |
| 4. | Strain mixture. |
| 5. | Pour 4 oz. of mixture into each martini glass. |
| 6. | Chill until mixture is set. |
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| |
| For the Blackberry Gelée: |
| • | 2 tsp. gelatin |
| • | 2 tsp. water |
| • | 1 cup The Perfect Purée Blackberry, thawed |
| • | 2 tsp. sugar |
| |
| Method for the Blackberry Gelée: |
| 1. | Bloom the gelatin in the water. |
| 2. | In a heavy bottom sauce pot heat the Blackberry Puree and sugar to 120°F. |
| 3. | Remove from heat and stir in the gelatin until thoroughly incorporated. |
| 4. | Pour a thin layer of the mixture on top of the Coconut panna cotta. |
| 5. | Refrigerate until the Blackberry gelée is set. |
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| Serving Suggestion: |
| Before serving, use a small torch for the gelée to give a glossy look and remove any marks or fingerprints. |
