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Coconut Panna Cotta with Lychee Sauce

6 servings

David Hunter / Pastry Chef, Noosh Nosh, Louisville, KY

For 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 Coconut Panna Cotta:
1. Place 6 (4-ounce) ramekins 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 hand held blender for 10 seconds. Pour into the prepared ramekins. Refrigerate until set, 3 to 4 hours, or overnight.
For Lychee Sauce:
    • 1 cup The Perfect Purée Lychee Puree, thawed
    • 4 seedless grapes, thin sliced
    • Toasted almond sliver
Method for Lychee Sauce:
1. In a bowl, soak sliced grapes with Lychee Puree. When serving, garnish plate with grapes and pour puree onto ramekins.