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| 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 |
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| 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. |
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| For Blackberry Gelée: |
| • |
2 tsp. gelatin |
| • |
2 tsp. water |
| • |
1 cup The Perfect Purée Blackberry, thawed |
| • |
2 tsp. sugar |
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| 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. |
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| Serving Suggestion: |
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Before serving, use a small torch for the gelee to give a glossy look and remove any marks or fingerprints. |
