My inspiration for this recipe started with the traditional Christmas dessert known as tembleque found in my country of Puerto Rico. Panna cotta which is found in Italy is similar and both are very easy to make and very delicate and creamy. When I created this dessert, I tried to combine a little bite of both of these countries whose food and culture inspire me in the kitchen daily.
You can decorate this dish with a few mint leaves or sprinkle some powdered cinnamon on top of it as you would find on the traditional tembleque in Puerto Rico. For a more creative touch, you can make a raspberry sauce with butter, sugar, orange liqueur or brandy, orange or lime juice and cinnamon…it’s all up to you!
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COCONUT PANNA COTTA WITH WHITE VANILLA
Ingredients 10 oz. coconut milk 10 oz heavy cream 4 oz of sugar 1 packet of flavorless gelatin (approx. 2½ TSP) 1 TSP clear white vanilla (see note) 1 oz brandy Powdered cinnamon or fresh mint for garnish (optional)