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Author Notes: Italian food is among some of the best food out there, and since I have a major sweet tooth, nothing sounds quite as good to me as a great basic Italian dessert. Panna cotta (when made correctly) is simply divine. Cool, creamy, and flavorful, it has a silky texture that just melts in your mouth. Today on my adventure through the kitchen, I came across a bottle of passionfruit preserves and knew I had to use it somehow. I'm not sure how panna cotta or coconut came into play, but they did, and this is the result. —The Narwhalcookie
packet unflavored gelatin (1/4 oz)
cups half and half
cup white sugar
teaspoons vanilla extract
cup sweetened, shredded coconut
cup passion fruit preserves
- In a small bowl, add half of the gelatin packet to 1/6 cup of milk and set aside. Combine 1 1/4 c. half/half with 1/6 c. of sugar and coconut in a small saucepan and bring to a boil. Pour the gelatin/milk mixture into the saucepan and whisk until dissolved. Cook for 1 minute, remove from heat, add 3/4 tsp. vanilla extract, and stir. Let sit for a minute before dividing the mixture equally between 6 ramekin dishes, martini glasses, or whatever kind of glass that would be convenient. Cover with plastic wrap and let cool in the refrigerator for one hour.
- In the small bowl, add the remaining gelatin to 1/6 cup of milk and set aside. Combine 1 1/4 c. half/half with 1/6 c. of sugar and passion fruit preserves in a small saucepan and bring to a boil. Pour the gelatin/milk mixture into the saucepan and whisk until dissolved. Cook for 1 minute, remove from heat, add 1/2 tsp. vanilla extract, and stir. Let cool for a minute. Pour this mixture over the coconut layer in each of the panna cottas. Cover again with plastic wrap and let harden in the fridge for several hours before serving.
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