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
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
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.