Ingredients

The following ingredients have 2 Servings
  • 1/2 cup unsweetened coconut milk
  • 1/8 teaspoon coconut extract
  • 1/8 teaspoon kosher salt
  • 1 teaspoon plain gelatin powder
  • 1 1/2 ounces white chocolate
  • 1 blood orange
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon vanilla bean paste

Instruction

  • Mist 2 wells of a heart-shaped silicone mold lightly with non-stick spray.  Place the pan on a small tray and set aside.
  • Place the coconut milk, coconut extract, and salt in a small pot and sprinkle the powdered gelatin over the surface.  Set aside for 5 minutes, to bloom the gelatin.
  • Chop the white chocolate and place it in a liquid measuring cup.
  • Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.
  • Pour the hot coconut milk mixture over the white chocolate.  Whisk together with the white chocolate until no lumps remain.
  • Divide the mixture equally between the 2 prepared wells of the heart-shaped silicone mold, and refrigerate for 2 hours (or until firm).
  • Remove half the segments from a blood orange and set aside.  
  • Squeeze the juice from the remaining orange over a small pot, add the sugar, and cook over medium heat for 5 minutes, or until thickened and syrupy.  
  • Stir in the vanilla bean paste and allow to cool completely.
  • To serve: spoon about 2 tablespoons of the blood orange syrup onto a small plate.  Carefully unmold a panna cotta from the silicone mold and place in the middle of the plate.  Arrange blood orange segments around the panna cotta, and repeat with the second serving.