From Christian Reynoso
- 1 ½ cups heavy cream, divided
- 1 Tbsp unflavored gelatin powder
- ½ cup plus 2 Tbsp granulated sugar
- ¼ teaspoon salt
- 2 cups buttermilk
- 1 small ripe mango, seeded
- ½ cup very thin slices of pineapple
- ⅓ cup toasted coconut flakes
- 6 Tbsp Corto Agrumato-Method Lemongrass & Basil Olive Oil
Special equipment needed: 6 (6 oz) clear or colored glassware for serving, instant-read thermometer, or candy thermometer.
Building on the thoughtful elegance that Corto Agrumato-Method Lemongrass & Basil Olive Oil has, this recipe for delicate and velvety panna cotta combines elegant elements to create a simple, satisfying way to end your meal. Fresh tropical fruit like pineapple, mango, and toasted coconut adorn the top of the panna cotta and go well with the vibrant flavors of the lemongrass and peppery basil.
In a large mixing bowl, add about 3 tablespoons of the heavy cream. Sprinkle the gelatin over the cream and whisk to combine. Once fully mixed and the mixture starts to thicken, whisk in the remaining heavy cream.
While having your thermometer handy, pour the cream mixture into a small pot. Heat over low to warm the cream, but keep the temperature below 125° F (going above this risks deactivating the gelatin and your panna cotta won’t firm up). Stir in the sugar and salt whisking to completely dissolve, about 3 minutes. Turn off heat and transfer back to the large mixing bowl. Whisk the buttermilk into the cream mixture.
Gather 6 small tumbler glasses or stemmed glassware. Pour 4 ounces of the mixture into each glass — refill the pouring cup with the remaining milk mixture to fill all the glasses. Carefully place the glasses in the fridge and chill, uncovered, until completely firm, about 4 hours.
To serve, remove the buttermilk panna cottas from the fridge. Garnish each panna cotta with scoops of mango, slices of pineapple, and coconut flakes. Drizzle the Agrumato-Method Lemongrass & Basil Olive Oil generously over the top so it flows down the fruit and pools on the panna cotta.