Toasted Coconut Panna Cotta • St. Francis Winery & Vineyards

Ingredients

• 1 13.5 ounces can of coconut milk
• 10 ounces heavy cream
• 1½ teaspoons powdered gelatin
• 1 kafir lime leaf
• ¼ cup sugar
• ¼ cup toasted coconut
• ¼ ripe pineapple, finely diced
• 6 mint leaves, thinly sliced
• 3 lemon verbena leaves, thinly sliced
• 2 teaspoons sweet mirin (Japanese rice wine)
• 1 cup sugar
• 2 tablespoons pink peppercorns
• 3 tablespoons all-purpose flour
• Juice of ½ lemon
• ¼ teaspoon salt
• ¾ cup sugar
• 2 tablespoons heavy cream
• 2 tablespoons corn syrup
• 5 tablespoons butter
• 1 teaspoon cardamom powder
• 1½ teaspoons curry powder