Coconut Panna Cotta with Kiwi & Mint Coulis
This coconut panna cotta has a refreshing kiwi-mint coulis topping that lifts the overall flavor with a refreshing twist. It makes for the Fall/Winter dessert when you need a boost of warm weather flavor.
- 500 milliliters coconut cream
- 80 milliliters maple syrup
- 1.5 tablespoons gelatin powder
- 2 tablespoons hot water
- 2 kiwis
- 5 grams mint leaves
- 2 tablespoons honey
Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes. In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved. Strain this mixture through a fine sieve. Pour into serving ramekins and chill overnight to set. Layer the coulis on top of the panna cotta.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.