 | Coconut Panna Cotta with Lychee Sauce6 servings David Hunter / Pastry Chef, Noosh Nosh, Louisville, KY |
| For the Coconut Panna Cotta: | |
| • | 1 cup The Perfect Purée Coconut Puree, thawed |
| • | 1 envelope unflavored powdered gelatin |
| • | 1 cup milk |
| • | 1/2 cup heavy cream |
| • | 1/4 cup maple syrup |
| Method for the Coconut Panna Cotta: | |
| 1. | Place 6 ramekins (4-ounce) on a rimmed baking sheet and make sure that you have room for them in the refrigerator. |
| 2. | Place the gelatin in a small bowl, add 1/2 cup of the milk, and whisk until smooth. Set aside to bloom for 5 minutes. Meanwhile, prepare the remaining ingredients. |
| 3. | Place the remaining milk, heavy cream, Coconut Puree and maple syrup in a small saucepan over medium heat until simmering. Remove. |
| 4. | Add the bloomed gelatin and whisk until the gelatin is fully dissolved. Whisk mixture with a handheld blender for 10 seconds. Pour mixture into the prepared ramekins. Refrigerate until set, 3 to 4 hours, or overnight. |
| For the Lychee Sauce: | |
| • | 1 cup The Perfect Purée Lychee Puree, thawed |
| • | 4 seedless grapes, thin sliced |
| • | Toasted almond sliver |
| Method for the Lychee Sauce: | |
| 1. | In a bowl, soak sliced grapes with Lychee Puree. When serving, garnish plate with grapes and pour puree onto ramekins. |