Exotic Panna Cotta With Tropical Sorbet Recipes

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COCONUT PANNA COTTA WITH TROPICAL FRUIT



Coconut Panna Cotta with Tropical Fruit image

Provided by Daisy Martinez

Categories     dessert

Time 4h30m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon powdered gelatin
1 (15-ounce) can coconut cream (recommended: Coco Loco)
1 (13.5-ounce) can coconut milk
2 cups chilled heavy cream
1/4 cup confectioners' sugar
Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total)

Steps:

  • Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
  • In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
  • Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
  • Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
  • To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

EXOTIC PANNA COTTA WITH TROPICAL SORBET



Exotic Panna Cotta with Tropical Sorbet image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 22

8 3/4 ounces heavy cream
1 3/4 ounces tropical puree
1 1/2 ounces sugar
1 sheet gelatin
Exotic Jelly, recipe follows
Exotic Fruit Soup, recipe follows
8 3/4 ounces tropical puree
1 3/4 ounces sugar
1 sheet gelatin
1-ounce mango puree
1-ounce papaya puree
1/2-ounce passion fruit puree
1-ounce Exotic Syrup, recipe follows
1/2 cup diced mango
1/2 cup diced papaya
1/2 cup diced pineapple
1/2 lemon, zested
1/2 orange, zested
1/2 vanilla bean, cut in 1/2 lengthwise
1/2 cinnamon stick
4 ounces sugar
1 cup water

Steps:

  • Combine the cream, puree, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside.
  • Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass.
  • In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve.
  • Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl. Assembly: Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.

COCONUT PANNA COTTA WITH TROPICAL FRUIT



Coconut Panna Cotta With Tropical Fruit image

This recipe is courtesy of Daisy Martinez, Cooking Channel. I love Coco Lopez and coconut milk and this recipe sounds absolutely delicious. Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories     Gelatin

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon gelatin powder
1 (15 ounce) can coconut cream (Coco Lopez brand)
1 (13 1/2 ounce) can coconut milk
2 cups heavy cream, chilled
1/4 cup confectioners' sugar

Steps:

  • Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
  • In a medium saucepan, heat the coconut cream and coconut milk (whisk well as coconut milk/cream separates) over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
  • Fill a large bowl with ice water. Strain the coconut mixture into a bowl that will fit easily into the bowl of ice water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken (watch carefully). NOTE: If the mixture starts to set, remove it immediately.
  • Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the chilled heavy cream and confectioner's sugar until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7-8 ounce) custard cups or ramekins. Chill until firm, at least 4 hours. To serve, run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon some of the diced fruit (your choice) over each, allowing the fruit to spill onto the plate.

Nutrition Facts : Calories 789.8, Fat 51.9, SaturatedFat 39.6, Cholesterol 108.7, Sodium 82.2, Carbohydrate 80.7, Fiber 0.3, Sugar 76.1, Protein 4.2

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