Coconut Panna Cotta with Pineapple and Rum | Underground Cookery School
Indulge in a tropical twist with Coconut Panna Cotta, infused with pineapple and rum. Perfect for special occasions!
Ingredients
- 100g rum
- 225g pineapple juice
- 15g sugar
- 45g lime juice
- 2.5g xantham gum
- 3.5g agar agar
- 2x 1cm ring of pineapple- skin and core removed
- 3 leaves of mint- finely julienned
- 15ml rum
- 1x 1cm ring of pineapple- skin and core removed and cut into 4
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- ½ tsp vanilla paste
- 25g toasted coconut chips
- 2x maraschino cherries- cut into brunoise
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