Melinda Hooks's Recipe

White Chocolate Panna Cotta

Category: Recipes

1 can (14 oz.) coconut milk
1 envelope (0.25 oz.) unflavored gelatin
2 Tbs. sugar
4 oz. (2/3 cup) white chocolate
1 tsp. vanilla extract

Pour coconut milk into a medium saucepan; whisk until smooth. Sprinkle the gelatin over the top and let sit for a couple of minutes.

Turn the heat to medium-low and stir in the sugar and chocolate. Whisk constantly (helps keep the chocolate from burning) until the gelatin, sugar, and chocolate are dissolved and the mixture is just below a simmer (scalded). There will be small bubbles around the edges of the pan and the mixture will be steaming.

Remove from the heat and stir in the vanilla. Pour through a fine wire sieve, to remove any lumps, into a pitcher with a spout. Pour into 6 (3.5 oz) ramekins or clear glass serving dishes.

Cover and chill until set, at least 2-3 hours, or overnight.

You can serve these in the containers as it, or turn them out onto plates. A strawberry, raspberry, blueberry sauce or fresh seasonal fruit would be beautiful accompaniments on the plate.

Yield: 6 (3.5 oz.) servings