Siobhan Perricone > wrote in message >. ..
> On Tue, 13 Jul 2004 09:57:29 -0400, "Jessica V." > wrote:
>
> >I am a sucker for custard type desserts. My latest favorite is
> >panacotta. I had some at brunch on sunday that had a distinct coconut
> >flavor, but no flakes of coconut. Several web searches later, I turn up
> >nothing.
> >
> >I think I may substitute the cream in a decent panacotta recipe for
> >coconut milk. And leave out the vanilla bean...I think. It's sounding
> >like a good summer dessert for the Indian meal I'm planning on making
> >for diner tonight. Any reason why this monkeying around with the recipe
> >wouldn't work?
>
> The recipe I have has roasted pine nuts in the bottom, and is served with
> strawberry sauce. MMmmmmm but I've never seen one for coconut.
>
> Since you haven't posted the recipe that you're intending to use, it's hard
> to say how forgiving to monkeying it would be, but most of the recipes I've
> seen are very flexible.

Since panna cotta is thickened with gelatin or isinglass ("colla di
pesce") and only slightly cooked, it forgives all kinds of
substitutions -- except things that interfere with gelatin setting,
such as pineapple.

--
Chris Green