By Rabbi Shoshana Ohriner
Coconut Panna Cotta:
2 cups dried unsweetened coconut
2 cups boiling water
6 tablespoons sugar
2 teaspoons potato starch
1 1/2 teaspoons Kolatin Kosher Gelatin
1/4 cup water
1/2 teaspoon vanilla extract
2 tablespoons finely grated lime zest
1/2 cup lime juice
2 yolks and 2 whole eggs
1 tablespoon potato starch
scant cup (7 ounces) sugar
1 tablespoon neutral vegetable oil
Prepare the Panna Cotta:
Place the coconut in the blender and pour the boiling water over it. Cover and let stand for 5 minutes. Turn blender on to high speed and blend for 2 full minutes. Stop the blender, scrape down the sides and scrape the coconut out of the lid. Blend again for another minute.
Place a strainer over a medium bowl and line it with cheese cloth. Scrape the coconut mixture into the cheesecloth and press down hard with a spatula or spoon to extract the liquid. Gather the cheesecloth into a bundle and squeeze as hard as possible to get out all of the liquid. (If the coconut is too hot to handle at this point let it sit a few minutes before squeezing it). Measure the coconut milk in the bowl and add enough water to make 2 cups. The absolute most it should need is 1/4 cup, if there is less than 1 3/4 cups of coconut milk squeeze the coconut more to extract the remaining water.
In a small bowl combine a quarter cup of water and gelatin. Stir to combine well. Set aside for 5 - 10 minutes until the gelatin has softened and absorbed the water.
Pour the coconut milk into a medium pan and add the sugar and potato starch. Heat on the medium-low heat, stirring frequently until it comes to a boil. Boil for one minute while stirring constantly.
Remove the coconut mixture from the heat. Pour a quarter cup of the hot coconut mixture into the gelatin and stir quickly, making sure there are no lumps. Add this back to the rest of the coconut milk and stir to combine. Add the vanilla extract and stir into the mixture.
Pour into individual serving dishes making sure to leave at least 1/2 inch at the top for the lime curd.
Chill for 2 hours or until softly set.
Prepare the Lime Curd:
Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil.
Pour the curd over the set Panna Cottas and return them to the refrigerator to chill for 1-2 hours or until set.
Yield: 4-6 servings
Recipes: Passover, Desserts, Panna Cotta, Parve, Kosher