Toasted Coconut Panna Cotta • St. Francis Winery & Vineyards

Ingredients

• Pair with Cuvée Blanc
• Bloom gelatin in 1 tablespoon of water. Combine toasted coconut, sugar, and cream in a heavy-bottomed saucepan. Scald and remove from heat.
• Add coconut milk and gelatin, stir to incorporate. Strain and divide mixture into 4 oz. molds. Let cool and refrigerate for at least 4 hours or until set.
• Combine pineapple, mint and verbena. Add mirin and stir to combine.
• Preheat oven to 200ºF. Combine sugar and 1 cup water in a saucepan, bring to a boil. Add peppercorns, simmer for 1 minute, and reserve for garnish.
• Strain, dry, and place on a baking sheet. Bake until dry and crisp but still vibrant in color.
• Preheat oven to 350ºF. Combine sugar, cream, corn syrup, and butter in a small saucepan. Cook over medium heat, stirring occasionally until the mixture comes to a boil and sugar dissolves.
• Continue to boil for 1 minute. Remove from heat. Stir in flour, salt, cardamom, and curry powder.
• Serve the chilled panna cotta with a scoop of the pineapple salad, a curry-cardamom lace cookie, and garnish with the candied peppercorns.