Pineapple Panna Cotta

Panna Cotta is an Italian dessert made by simmering together heavy cream, milk and sugar. Unflavored gelatin is bloomed and stirred into the cream mixture then allowed to cool completely until it sets. A choice of flavorings like vanilla or rum may be added and fresh fruits or berries are used as toppings.  I wanted to use berries as my topping but caramelized pineapple sounds wonderful too. It could have been better if I have fresh pineapple but I don’t so I just settled for the canned one. This is one dessert that reminds me of crème brulee because of its flan-like texture. I used pineapple chunks which I caramelized in butter, brown sugar and imitation rum flavor for my topping and it turned out to be a very nice combination. I will make it with berry topping next time.

Pineapple Panna Cotta

Ingredients

1 ½ cup whipping cream

1 can coconut milk (398mL)

¾ cup brown sugar

Juice and zest of 1 lemon (separated)

2 package Knox gelatin

a pinch of salt

juice from the canned pineapple chunks

Caramelized Pineapple

4 tablespoons butter

3 tablespoons brown sugar

1 tsp imitation rum flavor

1 can of pineapple chunks

Caramelized Pineapple

Melt the butter and brown sugar together in a large skillet over medium high heat swirling gently to combine. When they are bubbling hot add the imitation rum flavor and the pineapple slices. Cook in the caramel for a few minutes on each side, until nicely browned.

Directions

1. Pour the cream, coconut milk, sugar & lemon zest into a small saucepan and gently bring to a simmer over medium heat.

2. Pour the pineapple juice, lemon juice and vanilla into a small bowl. Sprinkle the powdered gelatin over and let it rest for a minute or two. Turn off the heat then transfer the gelatin mixture into the coconut milk mixture. Stir well until the gelatin has completely dissolved.

3. Pour the mixture into 5-6 ramekins and refrigerate until set, at least 2 hours.

Carefully slide a sharp knife around the edge of each panna cotta and invert onto a dessert plate. Serve with caramelized pineapple on top and garnish with mint leaves.