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A compote made from Satsuma madarins and both pomegranate juice and seeds makes this rich and creamy panna cotta extra-special.
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Ingredients
For 4 Serving(s)
coconut-panna-cotta-with-pomegranate-satsuma-compo
- 2 T cold water
- 1 t agar agar
- 15 oz coconut milk
- 2 T sugar
- 1 t vanilla extract
- 3 satsumas
- 1 pomegranate
- 1/2 c pomegranate juice
- 2 t lemon juice
Coconut Panna Cotta with Pomegranate-Satsuma Compote Directions
- Place the cold water in a small bowl and stir in the agar agar. Set aside.
- Pour the coconut milk into a small saucepan and whisk until smooth. Pour in the agar agar mixture and let sit for 10 minutes.
- Place the saucepan over medium-high heat. Stir in the 2 tablespoons of sugar, and arm the coconut milk mixture, stirring constantly, until it begins to steam, without bringing to a boil, until the sugar has dissolved. Remove from heat and whisk in the vanilla. Divide the mixture into 4 ramekins or small bowls, and refrigerate for 5 hours, or until set.
- In the meantime, make the pomegranate compote. Combine the satsuma zest in a saucepan with the pomegranate juice and remaining ½ cup of sugar. Stir to combine, and bring to a boil over medium-high heat, stirring until the sugar dissolves and a thin syrup forms. Remove from heat, and use a fine mesh strainer to strain the syrup into a small bowl. Whisk in the Satsuma juice, and return the mixture to the saucepan. Heat over medium-high heat and bring to a boil until reduced enough to coat a spoon, about 8 minutes.
- Place the pomegranate seeds in a small bowl. Add the syrup to the pomegranate seeds and stir to coat. Refrigerate until cool. Serve the coconut panna cotta with a spoonful of compote.