Coconut Panna Cotta with Blackberry Gelée

12 Serving size: 6 oz. Martini glass


For 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, thawed

Method:
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.


For Blackberry Gelée:
•	2 tsp. gelatin
•	2 tsp. water
•	1 cup The Perfect Purée Blackberry, thawed
•	2 tsp. sugar

Method:
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.

Serving Suggestion:
	Before serving, use a small torch for the gelee to give a glossy look and remove any marks or fingerprints.