Name: Coconut Panna Cotta with Exotic Fruit Salad
Yield: Makes 6 servings
Cuisine: Asia
Ingredients: 2 kiwis, peeled and sliced; 2¼ gelatin sheets, soaked in cold water until softened and drained, or 2 teaspoons powdered gelatin softened in 1½ tablespoons cold water; ¼ cup plus 2 tablespoons sugar; 1 vanilla bean, halved lengthwise and seeds scraped; 1½ cups heavy cream; ¾ cup unsweetened grated coconut; 1½ cups sugar; ¼ pineapple, peeled, cored, and diced; 2 mangoes, peeled, pitted, and diced; 1¼ cups whole milk; 2 tablespoons passion fruit seeds; ½ pint strawberries, stemmed and sliced; 1 cup passion fruit purée; 2 tablespoons sliced fresh mint leaves; ¼ teaspoon vanilla extract

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Substituing coconut milk for the usual cream transforms traditional panna cotta into a thrilling new sweet. The nutty overtones from the coconut milk are perfect with the colorful array of tropical fruit. Use any fruit you like, as long as it is fresh and sweet.

Ingredients

Simple Sugar Syrup

1½ cups sugar

Method

To make the syrup: Put the sugar in a medium saucepan with 1½ cups water. Bring the mixture to a boil, stirring to dissolve the sugar, and boil until clear and slightly thickened, about 7 minutes. Remove from the heat and cool completely.
To make the panna co