Coconut Panna Cotta with Berry-Red Wine Reduction is a creamy eggless custard that can be kept simple or dressed up for a fancy occasion. It’s easy to make ahead!
Panna Cotta. I adore making it and eating it. What can I say that hasn’t already been said? It’s easy, takes only a few minutes to make and can be fancied up or made casual. Pair it with a sauce and you’ve got something extra special.
I love this version made with coconut milk. It reminds me of sunny days. Although I love snow and cozy sweaters, I find myself fatigued by this frigid weather. It’s flurrying outside- again. It makes me yearn for a warm evening when I can go barefoot and sit on my front porch rocker. Maybe with a cool and creamy treat just like this.
Heavy cream is most commonly used in panna cotta, although you can substitute half and half or even whole milk in this particular recipe.
It’s pretty when poured into glasses, but you can also use buttered ramekins for molding.
I did both!
I have a few heart shaped ramekins that I had planned to use for Pots de Creme, but I just haven’t had the right flavor inspiration for them yet.
Biscuit stopped by to stick his nose in the butter. He would have tasted it too, had I not shooed him away.
If you’re curious, I disposed of the piece of butter his nose touched. He is into everything, and so is his nose, so there’s no telling what’s on it.
Anyway! When the custard is set, run a sharp knife along the top edge and hold the bottom of the ramekin in a bowl of warm water for a couple of seconds. Invert onto a plate, and with a couple of gentle shakes it should unmold easily.
The berry-red wine reduction sauce is really good. It provides a nice contrast against the creaminess of the custard, without being tart.
One thing that is essential for this recipe, is a good whisk. You’ll be whisking a very lumpy gelatin mixture into a simmering pot of cream.
I found a new whisk. Perhaps I should put it into better perspective.
World’s largest stick of butter, or worlds tiniest whisk?
I don’t know why I get so nerdy over miniatures. I question myself often “why did I buy this, and what will I do with it?” Perhaps I’ll buy another and make myself a pair of earrings. (hehe)
This recipe was adapted from this excellent, classic formula from Epicurious.
If I don’t post again before Valentine’s arrives, I hope everyone has a great holiday!
Coconut Panna Cotta with Berry-Red Wine Reduction
- 2 cups heavy cream
- 1 1/2 cups lite coconut milk
- 1/2 cup plus 2 tbsp. granulated sugar
- 1/4 tsp. salt
- 1 envelope plain gelatin
- 1/2 tsp. vanilla extract
- 1/4 tsp. coconut extract optional but recommended
Berry/Red Wine Reduction
- 2/3 cup red wine
- 6 tbsp. granulated sugar
- 2 tbsp. black raspberry jelly
- 1/2 cup fresh blueberries
- Place 1/4 cup of heavy cream in a small bowl. Sprinkle gelatin over cream and let set for 5 minutes. After 5 minutes, whisk gently. Mixture will be VERY LUMPY. Set aside.
- In a saucepan, combine the remaining heavy cream, sugar, and the salt in a saucepan and bring to a simmer over medium heat. Stir in vanilla extract (and coconut extract if using). Remove the pan from the heat. Whisk in the 1/4 cup cream and gelatin mixture, then the coconut milk. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or fancy glasses and chill 2 hours or overnight.
Berry/Red Wine Reduction:
- Bring 2/3 cup wine and 6 tbsp. sugar to a boil in a saucepan. Cook until reduced by half. Add black raspberry jelly and stir until melted and incorporated. Add blueberries and cook until fruit is soft but still holds shape. Use as garnish on finished panna cotta custards.