Last week at the MYBA Charter Show, the team were lucky enough to sample some of the finest cuisine onboard some of the world’s best charter yachts. We have been inspired by the pineapple panna cotta, served on RIMA II, and have come up with a recipe for anyone who wants to try it!
For the Panna Cotta
½ cup whipping cream
1 can of coconut milk (398ml)
2 tbsp brown sugar
1 lime, juiced and zested
2 tbsp dark rum
1 tbsp vanilla
1 pack powdered gelatin
For the Pineapple Crisps
Pineapple, skin removed
Caster sugar
Any leftover chips make a great snack!
For the Pineapple Salsa
1 cup pineapple, finely diced
¼ cup pineapple juice
Handful of macadamia nuts
Fresh mint
Place the cream, coconut milk, sugar & lime zest in a saucepan over a medium heat and bring to a simmer until the sugar has dissolved and gently bring to a simmer over medium heat. Mix the lime juice, rum and vanilla in a bowl, and sprinkle the gelatin over this and leave for a couple of minutes. Remove the saucepan from the heat and combine the gelatin mixture with the milk mixture, stirring well until the gelatin has dissolved completely.
Pour the mixture in to 4 ramekins and leave to set for at least 4 hours.
Whilst the panna cotta is chilling, you can prepare your pineapple crisps. Finely slice your pineapple, lay on a baking sheet and sprinkle with sugar. Place in a preheated oven (100°C or 210°F) for 90 minutes to 2 hours. Once removed from the oven, leave to cool and then they will become crisp.
To make the pineapple salsa, heat a heavy bottomed pan, then place the pineapple in the pan and leave it to caramelize on that side for approximately 45 seconds before stirring. Add the pineapple juice to deglaze the pan, and allow to reduce, adding a little sugar if you wish. Stir through the chopped nuts and chopped mint to make your salsa.
When serving, slide a sharp knife around the edge of the ramekin and turn out on to your plate. Serve each panna cotta with a pineapple crisp and some pineapple salsa and enjoy!