Coconut White Chocolate Panna Cotta with Blood Orange

Step 1

Mist 2 wells of a heart-shaped silicone mold lightly with non-stick spray.  Place the pan on a small tray and set aside.

Step 2

Place the coconut milk, coconut extract, and salt in a small pot and sprinkle the powdered gelatin over the surface.  Set aside for 5 minutes, to bloom the gelatin.

Step 3

Chop the white chocolate and place it in a liquid measuring cup.

Step 4

Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.

Step 5

Pour the hot coconut milk mixture over the white chocolate.  Whisk together with the white chocolate until no lumps remain.

Step 6

Divide the mixture equally between the 2 prepared wells of the heart-shaped silicone mold, and refrigerate for 2 hours (or until firm).

Step 7

Remove half the segments from a blood orange and set aside.

Step 8

Squeeze the juice from the remaining orange over a small pot, add the sugar, and cook over medium heat for 5 minutes, or until thickened and syrupy.

Step 9

Stir in the vanilla bean paste and allow to cool completely.

Step 10

To serve: spoon about 2 tablespoons of the blood orange syrup onto a small plate.  Carefully unmold a panna cotta from the silicone mold and place in the middle of the plate.  Arrange blood orange segments around the panna cotta, and repeat with the second serving.