Coconut Panna Cotta with a Pineapple Compote

Coconut Panna Cotta with a Pineapple Compote

Ingredients

PANNA COTTA

1 x 400ml can coconut milk

60ml double cream

2 x 22cm sheets gelatine, soaked in cold water (some companies sell 11cm sheets. If so, use 4 sheets)

40g caster sugar

1 vanilla pod, split and scrape out seeds

PINEAPPLE COMPOTE

½ fresh pineapple (finely diced)

½ red chilli (finely diced)

20g root ginger (finely diced)

50g sugar

1 tbsp water

Method

PANNA COTTA

1. Soak the gelatine in ice cold water until soft.

2. Bring cream and coconut milk to the boil gently.

3. Once boiling take off heat, add sugar and vanilla seeds and allow to infuse for 5-10 minutes.

4. Now add gelatine, making sure it has fully dissolved.

5. Allow mixture to cool slightly pour into serving moulds then place in refrigerator and chill until set.

PINEAPPLE COMPOTE

1. Place the sugar, water, ginger and chilli into a pot.

2. Bring this mixture to the boil.

3. Once boiled, add the pineapple and remove from the heat.

4. Cool and refrigerate before use.