With scorching temperatures and heavy humidity, we're still stuck on cool, light recipes. This is one of our favorites, an elegant yet deceptively easy dessert from á la cuisine: Coconut Panna Cotta and Pineapple Gelée Terrine.
This terrine takes a little forethought and it needs to be made at least a day before serving, but the components are simple and it leaves you free to cook dinner and not worry about dessert. We just think it looks so pretty, cool, and delicious.
WOW.
I smell a project dessert coming on...........
view Bx's profile
well, that's pretty.
I've been wondering what I can do with a young coconut -- the kind that show up in our markets husked, as "young Thai coconut"
The water is inside, and jelly-ish flesh. My SEAsian cookbook didn't get me anywhere, but I know there must be some great things to do with this as an ingredient.
I am a coconut newbie.
view guido's profile
hi guido, in Central America we simply eat it up with a spoon! delicioso. Once it gets older (thick, white flesh), then we use it as an ingredient in cooking. Honduran fish soup with coconut (from the juice extracted from the older coconut) is out of this world. Also, Garifuna rice & beans cooked with coconut milk, terrific.
view Leeds's profile
Gorgeous dessert! Thank you for the link and the lovely picture.
view Jim of ChewOnThat's profile