Monday, September 15, 2014

Coconut and Yogurt Panna Cotta with Roasted Plums


On Saturday my son made several recipes from the new cookbook from Aran Goyoaga, creator of the beautiful Cannelle et Vanille blog.  Interestingly, all the recipes in her Small Plates & Sweet Treats cookbook are gluten-free which is rather amazing for a former pastry chef.

Westie spent half a day making clams, peas and potatoes en papillote, ricotta and quinoa gnocchi with pea shoot and almond pesto, a peach and tomato salad and this panna cotta for dessert.  Everything was delicious, but I have to say that the panna cotta was the real winner.  I love the coconut milk and the wonderful flavor of vanilla beans, but the roasted plums give it some visual zing and provide a tart/sweet foil to the creaminess of the panna cotta.  This is a great make-ahead option for entertaining.

Coconut and Yogurt Panna Cotta with Roasted Plums
From Small Plates & Sweet Treats by Aran Goyoaga
Serves 8

1 1/2 cups unsweetened coconut milk
3/4 cup sugar, divided
2 vanilla beans, split lengthwise and seeds scraped, divided
2 tsp unflavored gelatin powder
1/2 cup milk
1 1/2 cups whole milk plain yogurt
1 1/2 lbs red plums, pitted and sliced
5 sprigs lemon thyme
1 Tblsp butter, cut into small pieces

In a medium pan heat the coconut milk, 1/2 cup sugar and one vanilla bean plus seeds over medium heat until it reaches a low boil.  Remove from heat, discard the vanilla bean and let cool.

In a small bowl, sprinkle the gelatin over the milk and whisk until smooth.  Let sit for 5 minutes.  Add the gelatin mixture to the hot coconut milk and stir.  Add the yogurt and whisk smooth.

Pour the panna cotta into 8 (4 ounce) cups, cover with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.

Prepare the roasted plums: preheat oven to 400 degrees.  Arrange the plum slices on a baking sheet.  In a small bowl mix 1/4 cup sugar with the vanilla seeds from the second vanilla bean.  Sprinkle the sugar over the plums, top with leaves from the lemon thyme sprigs and bits of butter.

Bake for 10-15 minutes until the plums are soft.  Let cool and serve over the chilled panna cotta.



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