recent posts
- foodspring's sofi Wish List Products we'll still be craving when all the food is gone.
- The History of Honey This ancient, healthful food has become a pantry staple.
- Foodie Mom: Real Foodie Mom of New Jersey A chat with mom, cookbook author and reality tv celebrity, Teresa Giudice
- 20 Under $20: Post-Tax-Day Specialty foods you can still afford.
- Revamp Recipes with Panko It really is the best thing since (and from!) sliced bread.
- View More
Top Rated Recipes
- Sweet Cheesus Mac n' Cheese
- Aioli
- Iced Plum Tomato Soup With Basil and Baby Mozzarella
recipes
This recipe brought to you by:
Scott Conant
As our Featured Chef of July 2009, Scott Conant of Scarpetta in New York City and Miami Beach shares a few of his favorite recipes with the foodspring community.
Coconut Panna Cotta
user ratingAs our Featured Chef of July 2009, Scott Conant of Scarpetta in New York City shares his Coconut Panna Cotta recipe. For more information on Scarpetta or recipes by Scott Conant, click here.
Ingredients:1 cup milk
1 ½ cups heavy cream
1 ¾ cup coconut milk
4.5 gelatin sheets
1 cup sugar
6 oz guava puree
Coconut sorbet for garnish
Method:1. Heat the coconut milk, cream and milk to a scald.
2. Bloom the gelatin in cold water.
3. Add the sugar to the cream mixture and whisk well until dissolved. Add the gelatin to the cream mixture and dissolve as well.
4. Pour the liquid into the bottom of a small mold and cover. Refrigerate 2-3 hours to allow to set.
5. Cover the top of the set panna cotta with the guava puree and serve with the coconut sorbet on top.
Recipes
Articles
-
Scott Conant
New York’s “New” Italian
0 comments