Panna cotta, as its name suggests, originates from Italy and more particularly from the south-east of Turin where a woman of Hungarian origin would have made this dessert following a surplus of milk at the beginning of the 19th century. Panna cotta is a recipe made from cream, milk, sugar and gelatin. Coconut and pineapple panna cotta is another recipe from Europe that we have adapted to our local fruits, here coconut and pineapple fruit but it would also be possible to prepare it with maracudja or passion fruit.
For 8 desserts:
- 30 ml or 2 tablespoons of gelatin
- 60 ml of cold water
- 1 can of 398 ml coconut milk
- 125 ml of sugar
- 180 ml milk
- 30 ml or 2 tablespoons dark rum
- In a container, sprinkle the gelatin over the water and let rise for 5 minutes.
- Heat the coconut milk and sugar in a saucepan over low heat, stirring until completely dissolved.
- Add the gelatin and stir with a whisk until the gelatin is completely dissolved.
- Add the milk and rum and mix for several minutes.
- Take 8 ramekins and run them in cold water to facilitate demolding.
- Drain quickly without wiping before adding the panna cotta mixture.
- When the panna cottas are at room temperature, cover the ramekins to prevent them from drying out.
- Put in the fridge for 4 hours.
- Turn out the panna cottas.
- Serve them on the pineapple slices grilled in coconut milk.