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Painkiller panna cotta

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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!

Ingredients

Scale
  • 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

Instructions

  1. Pour milk into a small bowl and sprinkle gelatin over top. Let sit for at least 15 minutes to soften.
  2. Put coconut milk, Coco Lopez, strip of orange rind and ground nutmeg in a saucepan over medium high heat and bring just to a boil. Remove from heat and stir the the gelatin and milk mixture into the hot coconut mixture. Stir to dissolve the gelatin.
  3. Add the cream and rum and stir to combine.  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.
  4. 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.
  5. When ready to serve, top each individual panna cotta with 2 T diced pineapple and 1 T of the syrup reduction.

Find it online: https://somethingnewfordinner.com/recipe/painkiller-panna-cotta/

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