Coconut Caramel Panna Cottas
- 3 1/2 teaspoons unflavored gelatin (about 1 1/2 1/4-ounce envelopes)
- 1/3 cup whole milk
- 3/4 cup sugar
- a 14 1/2- or 15-ounce can unsweetened coconut milk, well-stirred
- 1 cup well-stirred canned cream of coconut such as Coco Lopez
- 1 cup heavy cream
- 3 tablespoons light rum
- In a small bowl sprinkle gelatin over whole milk to soften.
- In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
- Cook caramel, without stirring, swirling pan, until deep golden.
- Coat bottoms of eight 3/4-cup molds or ramekins with caramel.
- In a large saucepan bring coconut milk and cream of coconut just to a boil, stirring.
- Remove pan from heat and add gelatin mixture, stirring until dissolved.
- Stir in heavy cream and rum.
- Cool panna cotta 30 minutes.
- Stir panna cotta well and divide among molds or ramekins.
- Cool panna cottas completely.
- Chill desserts until firm, at least 4 hours, and up to 2 days.
- To unmold panna cottas, dip molds or ramekins, 1 at a time, into a bowl of hot water 3 seconds.
- Run a thin knife around edges of molds or ramekins and invert desserts onto a platter.
unflavored gelatin, milk, sugar, unsweetened coconut milk, cream of coconut, heavy cream, light rum
Taken from www.epicurious.com/recipes/food/views/coconut-caramel-panna-cottas-14101 (may not work)