Pineapple Upside-Down Cake Panna Cotta

A creative twist on the classic dessert, this Pineapple Upside-Down Cake Panna Cotta combines the flavors and textures of a moist pineapple cake with a creamy panna cotta.

Ingredients:

For the Panna Cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup granulated sugar

For the Pineapple Compote:

• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup fresh pineapple chunks
• 1 tsp ground cinnamon

Toppings:

• Caramel sauce
• Toasted coconut flakes
• Fresh pineapple wedges

Instructions

Panna Cotta:

1. In a medium saucepan, combine the heavy cream, whole milk, and vanilla extract.
2. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. Remove from the heat and let steep for 10-15 minutes to allow the flavors to meld.
4. Strain the mixture into a clean container and whisk in the granulated sugar.
5. Pour the panna cotta mixture into small individual serving cups or ramekins.

Pineapple Compote:

1. In a medium saucepan, combine the pineapple juice, brown sugar, and melted butter.
2. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. Add in the fresh pineapple chunks and cook for an additional 5-7 minutes or until the fruit is tender.
4. Stir in the ground cinnamon.

Assembly:

1. Once the panna cotta has set, top each serving with a spoonful of the pineapple compote.
2. Drizzle caramel sauce over the top and sprinkle toasted coconut flakes around the edges.
3. Serve immediately, garnished with fresh pineapple wedges.

Enjoy your Pineapple Upside-Down Cake Panna Cotta!