Toasted-Coconut Panna Cotta with Aunti Shirley's Chocolate Sauce

Name: Toasted-Coconut Panna Cotta with Aunti Shirley's Chocolate Sauce
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters almonds; 8 servings Aunti Shirleys Chocolate Sauce; 59 milliliters light corn syrup; 1 Tbsp granulated sugar or dark brown sugar; 3 Tbsps Dutch process cocoa powder; 2 teaspoons powdered unflavored gelatin; 118 milliliters granulated sugar; 237 milliliters cold heavy cream (preferably 40 percent fat); 0 teaspoons sea salt; 237 milliliters heaping cup sweetened, shredded coconut (preferably Angel Flake); 1 teaspoon unsalted butter; 710 milliliters unsweetened coconut milk (I use Chaokoh brand.); 1 teaspoons pure vanilla extract, or seeds scraped from 1/4 to 1/2 vanilla bean; 1 vanilla bean; 3 Tbsps cold water

The recipe Toasted-Coconut Panna Cotta with Aunti Shirley's Chocolate Sauce is ready in approximately 3 hours and 30 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 42g of fat, and a total of 519 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a budget friendly dessert. Head to the store and pick up granulated sugar, corn syrup, coconut milk, and a few other things to make it today.

Instructions

For the Panna Cotta: Preheat the oven to 350°F.

Equipment you will use

Oven

Spread the coconut in an even layer on a rimmed baking sheet and toast, stirring occasionally, until most of the shreds are dark golden brown, 5 to 8 minutes.

Ingredients you will need

Coconut

Spread

Toast

Equipment you will use

Baking Sheet

Transfer to a small bowl and let cool.

Equipment you will use

Bowl

Spread the almonds in an even layer on the baking sheet and toast until fragrant and beginning to color, 5 to 8 minutes.

Ingredients you will need

Almonds

Spread

Toast

Equipment you will use

Baking Sheet

Remove from the oven and turn off the heat.

Equipment you will use

Oven

Place eight 4-ounce ramekins or small serving glasses in the fridge. (Chilling the cups helps the panna cotta set faster.)

Equipment you will use

Ramekin

In a medium saucepan, combine the coconut milk, cream, sugar, salt, and 1 cup of the toasted coconut (reserve the rest for garnish). Split the piece of vanilla bean lengthwise and scrape the seeds with the back of a knife directly into the pan.

Ingredients you will need

Coconut Milk

Vanilla Bean

Coconut

Cream

Seeds

Sugar

Salt

Equipment you will use

Sauce Pan

Knife

Frying Pan

Add the pod and gently bring to a slight simmer over medium heat, stirring occasionally (do not boil).

While the cream is heating, pour the cold water into a small bowl and sprinkle the gelatin evenly over the top.

Ingredients you will need

Gelatin

Cream

Water

Equipment you will use

Bowl

Let stand (don’t stir) until the gelatin has absorbed the water, at least 5 minutes.

Ingredients you will need

Gelatin

Water

When the cream has begun to simmer, remove it from the heat and strain it through a fine-mesh sieve into a large measuring cup or bowl with a spout. Use a spatula to gently press the coconut against the sieve to force out all the liquid. Discard the solids and vanilla bean pod (or rinse, dry, and save the pod for another use).

Ingredients you will need

Vanilla Bean

Coconut

Cream

Equipment you will use

Measuring Cup

Spatula

Sieve

Bowl

Add the softened gelatin and whisk until incorporated. (You shouldn’t see any bits of solid gelatin.)

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Divide the mixture equally among the chilled cups (do not cover with plastic wrap) and refrigerate until set, least 3 hours. (It should have the texture of a soft pudding.)

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Serve with 1 1/2 to 2 tablespoons chocolate sauce, a dollop of whoop and a sprinkling of toasted, chopped almonds.

Ingredients you will need

Hot Fudge Sauce

Almonds

For the Chocolate Sauce: In a small saucepan, combine the dark brown sugar, salt, and cocoa powder. Stir in enough heavy cream, a little at a time, to make a paste, and then stir in the remainder.

Ingredients you will need

Dark Brown Sugar

Hot Fudge Sauce

Cocoa Powder

Heavy Cream

Salt

Equipment you will use

Sauce Pan

Add the corn syrup and bring to a boil over medium-high heat, making sure to whisk continuously. Reduce the heat to a simmer and continue to cook, whisking continuously, for another 3 to 4 minutes to help cook out the bitter flavor from the cocoa and thicken the sauce. The sauce will be very glossy and take on a very dark hue (almost black).

Ingredients you will need

Corn Syrup

Cocoa Powder

Sauce

Equipment you will use

Whisk

To test if the sauce is thick enough, place a small dab of sauce on a clean plate and let stand for 1 minute. If the sauce spreads, keep simmering. You should be able to tip the plate without spilling the sauce.

Ingredients you will need

Sauce

Once done, remove from heat and stir in the butter.

Ingredients you will need

Butter

Serve immediately over ice cream or let cool slightly before using. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks. To reheat: Microwave at 50 percent power for about 30 seconds, or warm in a saucepan on low heat.

Ingredients you will need

Ice Cream

Sauce

Equipment you will use

Microwave

Sauce Pan

For the Fresh Whoop: In the bowl of a stand mixer fitted with a whisk attachment, combine the cream, sugar, and vanilla and beat on medium-high speed until medium-soft peaks form. (Alternatively you can whip the cream with a handheld mixer or by hand with a whisk, though it’ll take a longer.) If you want the peaks softer, whip less. If you want them sturdier, whip longer, but don’t overwhip or the cream will curdle and eventually turn into butter!

Ingredients you will need

Vanilla

Butter

Cream

Sugar

Equipment you will use

Stand Mixer