Tropical Parfait

Wednesday, October 25, 2006

Serves 6

Coconut Panna Cotta:

* 1 cup coconut milk
* 1 cup heavy cream
* 1/4 cup sugar
* 1 teaspoon unflavored gelatin powder sprinkled over 1 1/2 tablespoons of water to soften

Passion Fruit Gelee

* 1 cup passion fruit juice or nectar (find in the juice aisle or specialty food stores)
* 3/4 teaspoon unflavored gelatin powder
* 1 teaspoon sugar (or to taste)

Tapioca:

* 1/2 cup small pearl tapioca (find in Asian markets)
* 10 cups water
* 1 cup coconut milk
* 1/2 cup whole milk
* 1/4 cup sugar

For Garnish:
Fresh passion fruit pulp or freshly grated toasted coconut

Make Panna Cotta:
Combine coconut milk, cream, sugar, and softened gelatin in a medium saucepan. Place over medium heat stirring until sugar and gelatin are completely dissolved.

Pour 1/2 cup of mixture into each serving glass. Refrigerate until firm.

Make Gelee:
Sprinkle the gelatin over the passion fruit juice to soften. Add sugar and combine. Cook passion fruit juice over medium heat until the sugar and gelatin have completely dissolved. Cool to body temperature before adding 3 tablespoons of passion fruit mixture to each glass of cold, firm Panna Cotta. If the gelee is too warm it will melt the Panna Cotta. Refrigerate until firm.

Make Tapioca:
Bring water to a rolling boil in large pot. Add tapioca pearls and stir until the water is boiling again (this keeps it from sticking together). Cook until the tapioca pearls are clear (about 25 minutes). Drain and rinse in cold water at least three times to prevent pearls from sticking to each other.

Meanwhile, bring the coconut milk, milk, and sugar to a boil. Simmer on low-med heat to thicken slightly. Add rinsed tapioca.

When ready to serve, spoon the tapioca into each glass. If it has gotten too thick, whisk in some whole milk until it’s a consistency you like. Garnish with either passion fruit pulp or freshly grated coconut.