Painkiller panna cotta
Inspired by the classic Caribbean cocktail the Painkiller
I recently had the good fortune to cruise through the British Virgin Islands on a catamaran with some good friends who really knew the area. My husband and I agreed it was one of the best trips of our lives. Great friends, warm water, beautiful seas, stand-up paddling, snorkeling and diving during the day and bar and restaurant hopping at night.
The Soggy Dollar Bar is located on one of the most beautiful white sand beaches in the BVI's. There are no docks, all the boats moor off the beach and everyone swims to shore. Thus, the name The Soggy Dollar Bar, because it is hard to keep your money dry when you are swimming to shore.
The Soggy Dollar claims to be the inventor of the Painkiller, a drink ubiquitous to the BVI's. No matter who invented the Painkiller, it is delicious. A blend of pineapple juice, orange juice, rum, coconut cream, all finished with s sprinkling of fresh ground nutmeg.
Painkiller makes a great panna cotta
If you subscribe to Something New For Dinner, you know I have been on a panna cotta frenzy. I see panna cotta potential in everything. Here is my Painkiller panna cotta. I think it is every bit as delicious as the cocktail!
- The key is fresh grated nutmeg. See my post on how to grind fresh nutmeg as it is sooo much better than pre-ground nut meg.
- Use a vegetable peeler to peel one long strip of orange rind. See my post on citrus juicing and zesting.
- Classically, a panna cotta is unmolded and served garnished with fruit or other toppings. I often take a short-cut and chill the panna cotta in the glassware I intend to serve them in. You can do it either way, but skipping the unmolding step can be particularly handy when entertaining or serving a big group.
Painkiller panna cotta
Yield 8 servings
My Painkiller panna cotta is a blend of pineapple & orange juice, rum, coconut cream and coconut milk, finished with sprinkling of fresh ground nutmeg. I think it is every bit as delicious as the Painkiller cocktail!
- 1/3 c whole milk
- 3.5 t unflavored gelatin
- 2 cups coconut milk
- 1 15-ounce can Coco Lopez, coconut cream
- 1 12" x 1" strip orange rind
- 1/4 t fresh ground nutmeg
- 1 cup heavy cream
- 3 T Myer's rum
- 1 1/2 cups pineapple juice
- 3/4 cup orange juice
- 2 t orange zest
- 2 T sugar
- 1 cup finely diced fresh pineapple
- Pour milk into a small bowl and sprinkle gelatin over top. Let sit for at least 15 minutes to soften.
- Put coconut milk, Coco Lopez, strip of orange rind and ground nutmeg in a sauce pan over medium high heat and bring just to a boil. Remove from heat and stir in cream and rum. Pour into 3/4 cup ramekins and let cool to room temperature. Cover with plastic wrap and put in the fridge to chill at least 3 hours.
- Put pineapple juice, orange juice, orange zest and sugar into a saucepan over medium high heat. Bring to a boil, stirring to dissolve sugar. Turn down the heat a bit and cook until reduced to 1/2 cup, about 20 minutes. Chill the reduction before serving.
- When ready to serve, top each individual panna cotta with 2 T diced pineapple and 1 T of the syrup reduction.