Sam Choy's Kitchen recipe: Coconut Panna Cotta - Hawaii News Now - KGMB and KHNL

Sam Choy's Kitchen recipe: Coconut Panna Cotta

HONOLULU (HawaiiNewsNow)-

Sam Choy's Kitchen recipe: Coconut Panna Cotta

For the coconut panna cotta:
½ cup and 2 Tbsp milk
1 Tbsp sugar
¼ piece vanilla bean 
½ cup coconut flakes 
½ tsp gelatin  

Combine the milk, sugar, and vanilla bean in a pot and bring to a boil.  Add the coconut flakes and remove from the heat.  Allow to sit 5 minutes.  Soften the gelatin in cold water and add to the hot milk.  Pour into a white wine glass and chill.

For the compote:
1 piece peach
2 cups red wine/water 50/50
¾ cup sugar 
1 stick cinnamon
½ piece vanilla bean  
½ lemon peel

Place all of the ingredients in a pot and bring to a boil.  Add the peach, remove from the heat, and cover with a plastic wrap.  Allow to sit until cooled.  Cut the peaches in segments.

For the sauce:
Bring some of the compote sauce to a boil.  Make slurry with cornstarch and water.  Add enough of the cornstarch slurry to the compote liquid to thicken it to the point where it coats the back of a spoon.  Cool. 

To assemble:
Top the panna cotta with vanilla ice cream and top with the peach compote and sauce.

 

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