Prep: 50 minutes
Cook time: 75 minutes
1 large pineapple, peeled, eyes removed
1 3/4 cups (385g) caster sugar
Finely grated zest of 1 lemon and 1 lime
1 1/2 Tablespoons dark rum
Toasted coconut flakes, to serve
1/4 cup desiccated coconut
1 ¾ cup heavy cream or coconut milk
1 ¼ cup whole milk
2 Tablespoons raw caster sugar
1 lemongrass stalk (inner core only), bruised
1 packet gelatin
2 Tablespoons warm water
Directions: This is a two-day process!
- For the panna cotta, toast the coconut in a frypan over low heat, tossing, for 5 minutes or until golden. Add the heavy cream and whole milk, then stir in sugar, and lemongrass. Set aside for 1 hour to infuse. Strain through a fine sieve, discarding solids.
- After an hour, in a small bowl, add the gelatin powder and water and stir to incorporate. Add to the panna cotta mixture.
- Cook for 1-2 minutes or until hot, then remove from the heat.
- Strain through a fine sieve, discarding the solids.
- Pour into 4 x 1/2-cup (125ml) capacity dariole moulds, or ramekins or small cups and chill for 2 hours or until set.
- When you’re ready to serve, preheat oven to 360F. Grease a baking tray and place the pineapple upright on the prepared tray.
- Place sugar in a large saucepan over medium heat and cook, swirling the pan, for 6-8 minutes or until golden. Remove from heat, then carefully add the vanilla pod, lemon and lime zest, and rum. Stir to combine.
- Remove the pineapple from the oven, pour the caramel over the pineapple and place in the oven Roast pineapple, basting with the caramel every 15 minutes, for 60 minutes or until soft. Reserve the leftover caramel to serve.
- Set aside to rest for 10-15 minutes, then slice crossways about 1.5” thick.
- Carefully turn out panna cottas onto serving plates, drizzle with extra caramel and top with coconut flakes. Serve with sliced pineapple.
This calls for a vanilla pod, which I didn’t use. I did over two days, otherwise while you are waiting for the panna cotta mixture to absorb the flavors, begin working on the caramelized pineapple. I also did not top the panna cotta with coconut flakes. I served the panna cotta in ramekins.
I also did not find it necessary to buy caster sugar, which is expensive. It’s fine sugar, but since you are heating the liquids, you don’t need to worry about the sugar not melting—but now I know.
Adapted from Jamie Oliver on Delicious website