Pina Colada Panna Cotta with Coconut and Pineapple

1. 1 Canned pineapplepack 565 g ≈ $2.50 60 g
2. 2 Lemon≈ $4.70 per kg 5 g
3. 3 Gelatin 4 g
4. 4 Cream 20%pack 500 ml ≈ $3.00 70 ml
5. 5 Coconut creampack 400 ml ≈ $2.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 50 ml
6. 6 Sugar 20 g
7. 7 Plain yogurtpack 300 g ≈ $2.19 40 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Blend pineapple with lime juice until smooth. Bloom gelatin (2g) in 20ml cold water for 10 minutes.

2. Melt the bloomed gelatin in a double boiler, cool to body temperature, and stir into the pineapple purée.

3. Pour into molds and chill for 30 minutes until set.

4. Whip cream⁴ and coconut⁵ cream with sugar, heating gently (do not boil) for about 3 minutes.

5. Bloom remaining gelatin, dissolve in the warm mixture, cool, and fold in yogurt.

6. Pour over the set layer and chill for 3 hours until firm.

In short

• In the planner this dish is cooked for two days: reheat on day two.