This might come as a surprise, but I’ve never eaten or made panna cotta up until this past weekend. Crazy, I know! After hearing about a yummy recipe from one of my favorite dessert gals, I thought it was time to give this recipe a try. I enjoy being adventurous in the kitchen so this was definitely something to test my culinary skills.
Please know this is a sponsored conversation on behalf of Silk. All of the sweet opinions, groovy text and rad photography are my own.
Panna Cotta is an Italian dessert that is essentially thickened and chilled cream. The consistency is somewhat a cross between cream brulee, pudding and cheesecake. To make this panna cotta I used Silk Vanilla Coconutmilk instead of traditional milk. The benefit of using this vs traditional cream is that it’s already sweetened, making the panna cotta just a tad more simple. We infused mint & topped with a brown sugar pineapple compote.
This dessert would make the perfect single serve item for a St. Patricks Day party. It just so happens that the gold and green hues of this novelty fit the St. Patty’s theme.
To make this recipe follow the instructions below and be sure to pick up this coupon for a sweet little discount when purchasing your Silk Vanilla Coconutmilk. When you sign up for this coupon you’ll be able to experience all of the benefits that Silk offers throughout the year. Don’t worry they won’t spam your inbox, they’ll just send you more coupons & you could win a year’s supply of Silk!
Pineapple Mint Panna Cotta
Ingredients: Silk Vanilla Coconutmilk , 1 packet of regular gelatin and 6 mint leaves.
Instructions: Dissolve 1 packet of gelatin in 2 cups of Silk Vanilla Coconutmilk & mix thoroughly. In a sauce pan combine coconut silk, chopped mint leaves and heat coconut silk slightly until you see steam rising from the milk. It is very important to not overheat, or the milk will separate during the cooling stage. Divide the mixture evenly into glassware and chill in the freezer for 10 minutes and then move to the refrigerator for at least 4 hours.
Top panna cotta with the pineapple compote and garnish with a sprig of mint.
Ingredients: Pinapple, Water Brown Sugar
Instructions: In a sauce pan add 3 cups freshly chopped pinapple, 1 cup light brown sugar and 1 cup water. Allow mixture to simmer until the sauce has reduced and thickened.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.