FULL RECIPE BELOW
Follow along with one of our online culinary school chefs as she shows you how to make a chilled raspberry & coconut soup complete with pineapple panna cotta. Let us show you this fun and crazy world that’s sure to be a new summertime favorite!
RASPBERRY & COCONUT SOUP WIZTH PINEAPPLE PANNA COTTA RECIPE: http://www.escoffieronline.com/exploring-chilled-soups/
Chilled Raspberry & Coconut Soup
3 cups raspberries
½ cup coconut milk
1/3 cup yogurt
¼ cup sugar
¼ teaspoon cinnamon
½ teaspoon lime juice
¼ teaspoon lime zest
1. Puree the raspberries, coconut milk, sugar, lime juice and zest. Strain the seeds out and add the yogurt and cinnamon. Chill.
Pineapple Panna Cotta
¾ cup pineapple juice
1 ¼ cups heavy cream
¼ cup granulated sugar
1 ½ teaspoons powdered gelatin
Soften the gelatin in 2 tablespoons of water and set aside.
In a sauce pot combine the pineapple juice cream and sugar and warm until the mixture just begins to boil. Take off the heat and add the softened gelatin. Mix until dissolved. Pour into lightly oiled ramekins and chill for 2-3 hours until well set.
To unmold place the ramekin in hot water and invert panna cotta to release.
Place the Panna Cotta in the center of a bowl and pour the chilled raspberry coconut soup around it. Garnish with chopped pineapple and mint.
Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8
For more information about online culinary and pastry school visit: http://www.escoffieronline.com/
STAY CONNECTED WITH US:
Google +: https://plus.google.com/u/0/+escoffieronline/posts