Panna Cotta with White Chocolate and Coconut

How to prepare panna cotta with white chocolate and coconut

1. For the panna cotta, heat the coconut milk (it shouldn't boil, just warm up a bit). Melt the white chocolate over steam (depending on how you like your desserts, sweeter or less sweet, use 50 or 70g chocolate). Soak the gelatin in cold water for 5 minutes.
2. Mix the coconut milk with the melted chocolate until smooth. Add the drained gelatin sheets and stir until completely dissolved.
3. Pour the panna cotta into 4 glasses (or jars). Refrigerate for several hours to set.
4. Remove the mango from the syrup and blend the pulp in a food processor until it becomes a smooth paste. The remaining syrup is not used in this recipe, but you can use it in other recipes (you can blend it with yogurt). Keep the mango puree refrigerated.
5. Peel the pineapple and cut it into cubes, removing the hard core from the center.
7. Boil the water with sugar and sliced ginger for 4 minutes. Pour the hot syrup over the pineapple. Add the lime zest. Stir. Refrigerate for several hours (until the panna cotta has set).
8. Lightly toast the pistachios in the oven at 170°C. You need to watch them during this time so they don't burn.
9. Caramelize the sugar in a small pot and when it turns a reddish color, add the warm pistachios. Stir to coat the pistachios with caramel. Pour onto parchment paper and quickly, with a fork, separate the pistachios one by one. Let cool.
10. To serve, pour mango puree over the panna cotta, add pineapple cubes on top, drizzle 1/2 teaspoon of pistachio oil over the pineapple and sprinkle caramelized pistachios on top.

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