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Coconut Panna Cotta with Pomegranate Gelee
Coconut Panna Cotta
Votes: 3
Rating: 4
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Course Dessert
Ingredients
Ingredients for Pomegranate Gelee:
Course Dessert
Ingredients
Ingredients for Pomegranate Gelee:
Coconut Panna Cotta
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
Instructions for Panna Cotta:
  1. Scald heavy cream with split vanilla beans.
  2. Bloom gelatin over buttermilk. Heat in the microwave for 30 seconds or until gelatin is melted and smooth.
  3. Add gelatin/buttermilk mixture and cream of coconut to scaled heavy cream.
  4. Pour into dish and refrigerate until set.
Instructions for Pomegranate Gelee:
  1. Pour ½ cup of juice in a small bowl. Sprinkle gelatin over the juice and let stand until gelatin is moistened.
  2. In a small saucepan, bring 1 ½ cups of pomegranate juice just to boil over medium heat.
  3. Whisk in the dissolved gelatin and simmer until gelatin is completely dissolved.
  4. Remove from heat and let cool slightly. Pour desired amount over custard. Refrigerate until set.
Recipe Notes

Santoni’s Marketplace & Catering is a full service, off-premise catering company located at 4854 Butler Road in Glyndon. For information, visit santonis.com. Recipes and photos provided by Santoni’s Marketplace &Catering.

Source
Santoni’s Marketplace & Catering
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