Coconut Panna Cotta with Balsamic Fig Compote
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Ingredients
  1. 1 can (400ml/13.5 fl oz) thick coconut milk
  2. 2 tbsp sugar
  3. 1/2 vanilla bean, slited & seeds scraped
  4. 1 envelope (2 tsp) powdered gelatin
  5. 4 tbsp water
  6. 1 tbsp coconut rum
  7. Compote
  8. 8 fresh figs, quartered
  9. 1 tbsp aged balsamic vinegar
  10. 1/4 cup water
Instructions
  1. Add coconut milk, sugar and slitted vanilla bean into a non-stick saucepan. Gently heat coconut milk until warm. Do not simmer or boil.
  2. In a small bowl, stir powdered gelatin and water. Add this mixture into warm coconut milk. Stir to smoothen gelatin paste and continue to warm milk for 10 more minutes or until mixture begins to thicken.
  3. Remove panna cotta from heat and gently cool before adding coconut rum. Strain thickened concoction through a fine mesh strainer before spooning into fancy dessert glasses. Refrigerate coconut panna cotta for at least 2 hours.
  4. While panna cotta chills, prepare fig compote by adding all the ingredients into a small non-stick saucepan. Gently simmer on medium low heat. Using a wooden spoon, stir to soften, mash and thicken fresh fig compote. Remove compote to lightly cool before serving it atop chilled panna cotta. Enjoy!
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