 | Coconut Panna Cotta with Papaya-Mango Sauce20 oz. 15 minutes David Katz / Consulting Chef |
| For the Mango-Papaya Sauce: | |
| • | 3 oz. The Perfect Purée Mango Puree, thawed |
| • | 3 oz. The Perfect Purée Papaya Puree, thawed |
| • | 2 oz. simple syrup |
| Method for the Mango-Papaya Sauce: | |
| 1. | Combine ingredients and transfer to a squeeze bottle or covered storage container. |
| 2. | Refrigerate until use. |
| For the Panna Cotta: | |
| • | 10 oz. The Perfect Purée Coconut Puree, thawed |
| • | 2 tsp. powdered gelatin |
| • | 2 oz. cold water |
| • | 8 oz. heavy cream |
| • | 4 drops vanilla extract |
| • | Mint sprig to garnish |
| Method for the Panna Cotta: | |
| 1. | Sprinkle gelatin over cold water and set aside. Simmer Coconut Puree, cream and vanilla for 2 minutes. |
| 2. | Whisk in dissolved gelatin. |
| 3. | Pour into molds and refrigerate overnight. To unmold, dip molds in warm water or warm slightly with a butane torch and invert on a plate. |
| 4. | Surround the panna cotta with mango-papaya sauce and garnish with mint. |