Cold, creamy panna cotta is a perfect summer treat. Layer it with grenadine and blue Curaçao for a patriotic look.Heather Baird, SprinkleBakes
Yield: about six 3-oz. servings
6 oz. grenadine syrup
1/2 teaspoon powdered gelatin
1 tablespoon cold water
1 cup light coconut milk
1/2 cup half-and-half
3 tablespoons sugar
1 tablespoon coconut extract
3 oz. blue Curaçao or fruit-flavored blue gelatin
Wilton gold star edible glitter or other star-shaped sprinkles
1. Pour one ounce of grenadine into six 3-ounce clear glasses. Freeze grenadine solid, and keep glasses stored in freezer until panna cotta portion is ready.
2. In a small condiment cup, sprinkle the powdered gelatin over the cold water and let stand until absorbed. Set aside.
3. Combine the coconut milk, half-and-half and sugar in a saucepan. Heat the mixture until just boiling. Microwave the gelatin mixture for 7-10 seconds, until melted and liquid. Remove the milk mixture from heat source and whisk in melted gelatin. Add coconut extract. Allow mixture to cool significantly.
4. Remove glasses of frozen grenadine from freezer and very slowly pour in 2 ounces of cooled coconut panna cotta into each glass. A little red from the grenadine may bleed into the white panna cotta, but as it stands the red should settle back down to the bottom. Refrigerate glasses until panna cotta is set and grenadine layer has completely thawed. Just before serving pour over half-ounce blue Curaçao and sprinkle with edible star glitter.