Name: Pina Colada Pannacotta with Caramelized Pineapple and Butter Rum Sauce recipe by Trisha Rudra at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1 cup cream (at least 35%); 1/2 cup thick coconut milk (Or 4 tbsp of coconut milk powder); 1/2 cup of fresh pineapple juice (Same amount if using canned juice); 2 tbsp Sugar; 1 lime, juiced and zested; 1 Tbsp vanilla; 1 pkg gelatin or 2 and 1/2 tsp; 4 tbsp Butter; 2 tbsp Brown Sugar; ½ tsp grated nutmeg; 4 thick, round slices of pineapple; ¼ cup dark rum

ABOUT Pina Colada Pannacotta with Caramelized Pineapple and Butter Rum Sauce RECIPE

A simple, yet exotic pineapple and coconut flavoured Panna Cotta, served on a beautifully caramelized pineapple, with a rich butter rum sauce

Ingredients Serving: 2

1 cup cream (at least 35%)
1/2 cup thick coconut milk (Or 4 tbsp of coconut milk powder)
1/2 cup of fresh pineapple juice (Same amount if using canned juice)
2 tbsp Sugar
1 lime, juiced and zested
1 Tbsp vanilla
1 pkg gelatin or 2 and 1/2 tsp
4 tbsp Butter
2 tbsp Brown Sugar
½ tsp grated nutmeg
4 thick, round slices of pineapple
¼ cup dark rum

Instructions

Pour the cream, coconut milk, sugar & lime zest into a small saucepan and gently bring to a simmer over medium heat.
Meanwhile pour the lime juice, pineapple juice and vanilla into a small bowl.
Sprinkle the powdered gelatin over the lime juice liquid mixture and let it bloom for about 5 to 10 minutes.
Turn off the heat then transfer the firmed gelatin mixture into the coconut milk mixture
Stir well until the gelatin has completely dissolved.
Pour the mixture into 4 large ramekins or into cupcake moulds, and refrigerate until set, or at least 4 hours.
Melt the butter and brown sugar together in a large skillet over medium high heat swirling gently to combine.
When they are bubbling hot add the nutmeg and the pineapple slices. Cook in the caramel for a few minutes on each side, until nicely browned and beautifully flavoured.
Briefly remove the pan from the flame and carefully pour the rum into the pan. Tilt it away from you and set it on fire.
Once the flames die down, give the sauce a good whisk.
Carefully slide a sharp knife around the edge of each panna cotta and invert onto a dessert plate.
Place a slice of pineapple on the plate, carefully place the panna cotta on top. Drizzle over panna cotta before serving.

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