It has been a little while since I have written here or had a chance to make some photo-worthy meals. Currently with out a working oven, and very little free daylight time, my cooking expeditions have been very short winded. This was actually a sweet I made for myself right before I started working for Gallo. The bottom is cranberry jello, and the top is a coconut panna cotta, with strawberries. I love this dessert, because it doesn't require an oven, and is easy to scale up.
Serves: 2-4 people
Prep time: 20-30 minutes
Total time: 4 1/2 + hours
- 1 can of coconut milk
- 1/2 cup of sugar or to taste
- 2 cups cranberry juice
- 6 medium strawberries
- 1 1/2 packets of gelatine
Heat the cranberry juice over the stove and stir in 1/4 cup of sugar until dissolved. Once dissolved let the cranberry juice cool to room temperature, or cooler, and then add 3/4 of a packet of gelatin. Stir. It won't work if the juice is too hot. Cut up the strawberries, and arrange them at the bottom of the cup. Pour the cranberry juice over the strawberries, and put in fridge for at least two hours.
Once the cranberry juice has solidified, start heating up the coconut milk. Just heat high enough to dissolve the 1/4 cup of sugar. High heat will reduce the coconut flavor. Once the coconut milk is cool, add 3/4 of a packet of gelatin. Stir. Pour the coconut milk on top of the harden cranberry juice. Place in the fridge for at least 2 hours.
After the coconut milk has solidified, garnish with strawberries. I would also recommend garnishing with a sprig of mint.
Serving size and suggestions: Depending on the size of the glasses used, you can probably feed 2-4, or maybe 6 people. Feel free to increase or decrease the sugar based on taste. Also, if you tilt the glass with cranberry juice, as it sits in the fridge, you can change the shape of the bottom layer of juice.