Pina Colada Panna Cotta with Lime and Pineapple
This exotic combination of rum, coconut milk, lime and fresh pineapples turned into a panna cotta, tastes everything like the Puerto Rican classic cocktail. Sweet and creamy, finished with a hint of lime and toasted coconut flakes, makes it a match made in heaven.
Equipment
- verrine glasses
- small pot
- pan
Ingredients
For the Panna Cotta
- 400 g creme fraiche
- 150 ml coconut milk
- 100 g sugar
- 3 leaves unflavoured gelatine
For the Pineapple Salsa
- 1 ripe pineapple
- 50 g sugar
- 30 ml malibu rum
- 25 g toasted coconut flakes
- 1 lime
- 1 tablespoon mint leaves
Instructions
For the Panna Cotta
- Place the gelatine in a bowl with cold water and leave for 5-10 minutes to soften.
- Meanwhile in a medium sauce pan combine the creme fraiche, coconut milk and sugar and bring to a boil on medium heat.
- Remove from the heat and stir in the drained gelatin. Whisk well to make sure the gelatin has fully dissolved. Strain through a fine sieve.
- Pour the mixture into 4 individual serving glasses and set in the fridge for at least 2 hours.
For the Pineapple Salsa
- Peel the pineapple and cut into even dices.
- In a large pan add the pineapples, sugar and rum and bring to a boil on medium heat. Cook for 2 minutes and set aside in a bowl.
- Grate the zest of 1 lime over the pineapples and mix well. Leave to cool at room temperature and then finish by adding mint cut into fine stripes.
- Once the panna cotta have set add the pineapple salsa on top
- Decorate with the toasted coconut flakes and mint leaves to finish it off
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