Panna Cotta Fage with Blueberry-Agave Nectar Sauce and Toasted Coconut - Blueberries
Recipe from Miguel A. Palacios, Executive Chef, Griffis Faculty Club, Weill Cornell Medical College
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Glass
- Baking sheet
- Saucepan
- Stove
- Whisk
- Pitcher
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Paring knife
- Cutting board
- Skillet
- Plastic wrap
- Refrigerator
Ingredients
- 6 sheets (10g) gold gelatin leaves, or 1 envelope (14g)
- powdered unflavored gelatin
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/4 cup + 2 tablespoons (120g) honey
- 1 vanilla bean, split and seeded
- 17.6 ounces (500g) plain Greek yogurt
- 2 cups (300g) fresh blueberries
- 1 tablespoon (20g) agave nectar
- 1/2 cup flaked coconut, lightly toasted
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