Author Notes
I'll admit, I'm proud of this one... I think the lime juice in the chocolate vinaigrette makes it. It made for a delicious breakfast this morning and can be served as a first course, afternoon snack or dessert. Definitely a refreshing warm weather dish! —Kristin Irani Myruski
Ingredients
- Coconut Panna Cotta
-
13.5 ounces
Coconut Milk
-
15 ounces
Cream of Coconut
-
1 cup
Heavy Cream, Whipped
-
2 packets
Gelatin
- Chocolate Vinaigrette and Avocado Mango Salad
-
1.5 ounces
Bittersweet Chocolate
-
4-5
Limes, Juiced
-
4 tablespoons
olive oil
-
Pinch
sea salt
-
2
Avocados, medium dice
-
2
Mangos, medium dice
-
3/4 cup
Strawberry brunoise (optional)
-
Pinch
Maldon salt or other flaky, crunchy salt (not optional; critical! : )
Directions
- Coconut Panna Cotta
-
Bloom gelatin in 5 tablespoons water and set aside
-
Heat the coconut milk and cream of coconut over medium high heat until bubbling around the edges and remove to a bowl of ice water to cool mixture down
-
When coconut mixture is cooled whisk in gelatin and whipped cream
-
Pour into individual molds or into a baking pan (I used a 9x1 which yielded a thinner panna cotta)
-
Allow to set up in the refrigerator; about 2 to 4 hours and cut about 8 portions to plate
- Chocolate Vinaigrette and Avocado Mango Salad
-
Melt the chocolate in the microwave at about 20 second increments, stirring; allow to cool slightly
-
Whisk chocolate into lime juice (reserving a tablesoon or two), add a pinch of sea salt and whisk in olive oil slowly to emulsify
-
Toss avocado and mango with reserved lime juice
-
To plate, unmold or place piece of panna cotta on the plate, top with avocado and mango salad, garnish with strawberry brunoise and a cordon of vinaigrette; finish with a sprinkle of Maldon salt
See what other Food52ers are saying.