Exotic Panna Cotta With Tropical Sorbet Recipes

PANNA COTTA WITH TANGERINE SOUP

Steps:

• Soften the gelatin in cold water. Combine the cream, milk, sugar, and vanilla bean in a saucepot and bring just to the simmering point and turn off. Remove the gelatin from the water and squeeze out excess water. Add to the warm cream mixture and stir well to combine. Pour into the molds and chill overnight.
• For the Tangerine Soup: Reduce the juice in a non reactive pot down to 1 1/2 cups. In a separate non reactive pot combine the sugar, water, star anise, and coriander and bring to a simmer. Turn off and let steep for 30 minutes. Add the tangerine juice, strain and chill.
• Unmold the Panna Cotta into a serving bowl, place the tangerine segments around the bowl, and pour soup around. Sprinkle with mint and serve.

COCONUT PANNA COTTA WITH TROPICAL FRUIT

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 FRUIT SAUCE

Steps:

• Combine all of the ingredients and season to taste with salt and pepper.

TROPICAL WATERMELON SORBET

Steps:

• In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
• Spoon into glasses or small bowls and serve.

THE BEST PANNA COTTA YOU WILL EVER HAVE

Steps:

• Place sixteen 4-ounce ramekins on a rimmed baking sheet.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Fill a large pot halfway with water and bring to a simmer over medium heat.
• Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
• Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
• Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
• Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
• Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
• Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

PANNA COTTA WITH PAPAYA COULIS

Steps:

• In a small bowl, sprinkle gelatin over milk; let stand 5 minutes. Meanwhile, in a small saucepan, combine cream and sugar; cook and stir over medium heat until sugar is dissolved. Add gelatin mixture and vanilla, stirring until gelatin is completely dissolved., Divide mixture among four dessert dishes. Refrigerate, covered, 2 hours or until set., For coulis, place papaya, lime juice and sugar in a food processor; process until smooth, scraping down sides of bowl as needed. Transfer to a small bowl. Refrigerate, covered, until cold., To serve, spoon papaya coulis over panna cotta. Top with raspberries and mint.