This beautiful, fresh tasting dessert is the perfect end to a barbecue or spicy meal. They can be turned out of dariole moulds or made in small glasses or jars. Either way they produce a simple, yet elegant pudding.
This recipe was created by Clare Major, the founder of Seasoned Cookery School. She is passionate about inspiring people with food and creating memorable experiences for everyone who passes through the Seasoned door.
- 200 ml. (0.85 cup) double cream
- 50g. (1/4 cup) caster sugar (fine form of granulated sugar)
- 300g. (1-1/5 cups) coconut and pineapple yogurt (Waitrose and Sainsburys sell a nice one)
- 3 gelatin leaves
- 2 tablespoons yogurt
- As desired small chunks of fresh pineapple
- As needed mini meringues
- As desired dried pineapple
- As desired coconut chunks
- 1 First dry the pineapple. Thinly slicing pineapple before placing on baking parchment and drying out in the oven at 90°c (194°F) for 2-3 hours. If not using straight away store in an airtight container.
- 2 Place the gelatin leaves into a tub of cold water and allow to soak for 5 minutes until they absorb some of the water.
- 3 Gently heat the double cream and sugar in a small pan and warm until it just starts to simmer. Remove from the heat, allow to cool for a couple of minutes then whisk in the gelatin.
- 4 Allow the cream mixture to continue to cool until it is just warm and then stir in the yoghurt until it is completely combined.
- 5 Pour the panna cotte mix into you moulds/glasses and chill in the fridge until set. This usually takes 3-4 hours.
- 6 When ready to serve remove the panna cotta from the fridge and allow them to come up to room temperature. Using a silicone pastry brush paint an arc on the plate with the yoghurt and decorated with the meringues, pineapple and coconut chunks
- 7 Remove the panna cotta from the moulds and place on the inside of the arc. Top with the dried pineapple.