THE RECIPES

FRANK SCIBELLI'S COCONUT PANNA COTTA - FROM EPISODE 101

 

1 FRESH COCONUT (PULL MEAT AND SHRED, RESERVE THE LIQUID)
1 QT: HEAVY CREAM
1 TBS: GELATIN POWDER
½ VANILLA BEAN/USE 1 T. VANILLA EXTRACT AS SUBSTITUTE

IN HEAVY BOTTOM SAUCE PAN, BRING CREAM UP TO LOW HEAT.
ADD REMAINING INGREDIENTS
STEEP LIQUID FOR 15 TO 20 MINUTES TO ALLOW THE COCONUT TO INFUSE INTO THE CREAM
BRING TO A BOIL
BE CAREFUL THAT CREAM DOESN’T OVERFLOW
STRAIN MIXTURE THROUGH A FINE SIEVE
DIVIDE MIXTURE EVENLY INTO 4 RAMEKINS & ALLOW TO COOL AND SOLIDIFY AT ROOM TEMPERATURE
SHRED RESERVED COCONUT MEAT

TOAST IN OVEN AT 300 DEGREES UNTIL A LIGHT GOLDEN BROWN

TO SERVE

REMOVE PANNA COTTA FROM RAMEKIN USING A SHARP KNIFE AROUND THE EDGES
TOP WITH TOASTED COCONUT AND SERVE (NEED PHOTO)

 


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RECIPE LIST

Episode 101 - Brevard County, FL

Pat Martin's Dishes

Frank Scibelli's Dishes