These tropical inspired panna cottas are a great way to end off the summer. Coconut cream adds gorgeous, rich flavour to any dish, but it does something magical to these panna cottas. Every bite is better than the previous one and a single panna cotta is simply not enough.
The pineapple “flowers” are a simple, but nice addition and be used for many other desserts or even to decorated cakes and cupcakes. All you do is brush a few pineapple slices with sugar syrup and dry them in the oven for about an hour on a medium heat. They won’t dry out completely so they can be pressed into a mould of empty egg tray to shape. They taste delicious, so be sure to make a bunch!
Remember when working with gelatin, it’s important to allow the gelatin to sponge in COLD water for a few minutes before melting, but don’t bring it to a boil as gelatin loses its gelling properties if boiled.