Raspberry Panna Cotta with Caramelized Pineapple and Coconut Crumble

Servings

8-10 servings

Ingredients

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon vanilla extract
• 1/4 cup granulated sugar
• 8 ounces fresh raspberries
• 1/4 cup confectioners' sugar

For the caramelized pineapple:

• 1 ripe pineapple, cut into 1-inch pieces
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1/4 teaspoon salt

For the coconut crumble:

• 1 cup shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup unsalted butter, melted

Instructions

Prepare the panna cotta

1. In a medium saucepan, combine the heavy cream, whole milk, vanilla extract, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the mixture from the heat and let it steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean bowl. Discard the solids.
4. Stir in the confectioners' sugar until dissolved.
5. Pour the mixture into small individual serving cups or ramekins.

Caramelize the pineapple

1. In a large skillet, melt the butter over medium heat. Add the pineapple and cook for 2-3 minutes on each side, or until caramelized.
2. Remove from heat and stir in the brown sugar and salt.

Prepare the coconut crumble

1. In a small bowl, mix together the shredded coconut, granulated sugar, and flour.
2. Stir in the melted butter until well combined.

Assemble and serve

1. Chill the panna cotta in the refrigerator for at least 4 hours or overnight.
2. Just before serving, sprinkle the coconut crumble over the top of each panna cotta.
3. Serve with caramelized pineapple on the side.

Note: This recipe can be made ahead and refrigerated for up to 24 hours. The panna cotta will keep in the refrigerator for up to 5 days.