Ingredients
Braised Pineapple Panna Cotta
1 (8-ounce) can sliced pineapple in juice
2 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon lemon juice
2 teaspoons powdered gelatin
1 cup heavy cream
1⁄2 cup sugar
Strawberry Compote
2 tablespoons granulated sugar
2 tablespoons water
1⁄4 pound fresh strawberries, diced
Preparation
Braised Pineapple Panna Cotta
- Drain juice from pineapple; cut pineapple into small pieces.
- Combine pineapple pieces and brown sugar in a small sauté pan over medium heat.
- Sauté until sugar caramelizes and mixture is syrupy.
- Divide mixture among 6 (71⁄2-ounce) martini glasses.
- Place pineapple juice and lemon juice in a medium bowl; sprinkle gelatin over.
- Let stand 10 minutes or until gelatin is softened. Combine cream and sugar in a small saucepan over medium heat; bring to a low simmer (do not boil). Stir until sugar dissolves.
- Add gelatin mixture, stirring until gelatin is completely dissolved and mixture is smooth.
- Ladle mixture into prepared martini glasses. Refrigerate for 4 hours or until set.
Strawberry Compote
- Combine sugar and water in a small saucepan over medium heat.
- Cook until sugar dissolves.
- Add strawberries, stirring to combine.
- Cook until berries are slightly softened, about 4 minutes.
- Cool to room temperature and refrigerate for at least 2 hours.
To Serve
Spoon strawberry compote over each panna cotta. Serve immediately. Serves 6.