.png)
No-bake desserts get a lot of shade most of the year, but the dead of summer is when they shine brightest. Suddenly the insults stop and the compliments fly. Clear a space in your fridge because we’re jumping in the deep-end of no-bake desserts with this simple yet dazzling Panna Colada Pie.
Panna cotta is one of my favorite no-bake desserts. It’s a decadent Italian dessert made of sweetened cream and milk set with gelatin. It’s utterly simple but completely sophisticated, and so is this pie. The filling is made of alternating pineapple juice and coconut milk layers to represent the flavors you find in a refreshing summer piña colada. The layers are cooked using the panna cotta method, so they set in the fridge without any oven time.
The alternating layers are what makes this pie a fun party trick. To get these stunning, defined layers, we’ll work on one layer at a time. It might seem a bit counterintuitive, but cooling each layer one at a time is faster than dumping in one thick layer, and making each flavor stripe takes about 7 minutes.
I start with a premade graham cracker pie crust. I like the cookie-like flavor with a tinge of salt, but you could use any sort of pie crust you like, homemade or store bought. Place it on a large flat plate, or small baking sheet. This surface gives you something to hold onto and catch spills.
Ingredients and tools to start your shopping list:
Pour out a cup of canned or bottled pineapple juice. In a wide bowl, add 1/4 cup of the juice and pour the rest of the cup into a small pot. Pineapple juice is already plenty sweet so you don’t need to add any sugar. (Note: Avoid fresh pineapple juice. The fresh juice contains an enzyme that breaks down the bonds of gelatin and keeps it from setting.) Sprinkle the powdered gelatin over the surface of the juice in the bowl, trying to keep the layer of powder as thin and evenly spread out as possible to avoid clumping. Allow it to bloom for about five minutes, or until all of the dry patches are gone and the liquid is thick and grainy looking.
Turn on the burner and heat up the pineapple juice until it simmers, and let it simmer for about 30 seconds. Turn off the heat and scoop the bloomed gelatin into the pot. Whisk for about a minute until the gelatin is completely dissolved. It happens fast. Pour the hot liquid into the pie shell slowly, so it doesn’t splash. Set it in the fridge to set for 30-40 minutes. When you jiggle the baking sheet, you’ll see that the layer is firm.
Repeat the technique for the coconut milk panna cotta layer. Pour the cream and most of the coconut milk into a pot, this time with a bit of sugar. Reserve a third of a cup of the coconut milk to bloom the gelatin in a wide bowl for about five minutes. Heat the coconut milk mixture until simmering, and turn off the heat. Add the bloomed gelatin and whisk it in. You may see tiny bubbles floating on the top, that’s just the melted coconut fat. Pour this layer on top of the first layer, and let it set in the fridge for about 45 minutes.
The final layer of pineapple is the exact same as the first, so just repeat the steps described above to top off the pie. I noticed that the final layer set much more quickly than the first two. I checked after 28 minutes and it was already set.
If you want to streamline the process even further, situate the pie shell in an accessible spot in the fridge and leave it there. Pour each layer while keeping the shell inside the fridge. (Walking back to the fridge after pouring each layer was a test of my balance and hand stability. It was flawed. Liquid escaped. You will do better.)
Top this pie with a generous helping of soft- or medium-peak whipped cream. Despite the bold look, this panna colada pie is subtle, with a polished tropical flavor and gentle sweetness. The coconut and pineapple are a celebrated match, and here you can taste how the richness and acidity play well together. The graham cracker crust adds a bit of texture, but if you’d like to play up some crunch, add a heap of toasted coconut flakes to the top.
Panna Colada No-Bake Pie
Ingredients:
- 1 premade graham cracker pie crust
This is for one pineapple layer. You will repeat these measurements later for the 3rd layer:
- 1 cup pineapple juice
- 1 ½ teaspoons powdered gelatin
The coconut layer:
- 1 cups coconut milk
- ⅓ cup heavy cream
- 3 tablespoons sugar
- 2 teaspoons gelatin
The whipped cream topping:
- 1 cup heavy cream
- 3 tablespoons sugar
- ¼ teaspoon vanilla extract
Place the pie crust on a baking sheet in the refrigerator. Make sure there is some clearance above so you can pour the liquids in easily.
For the first pineapple layer: Put ¾ cup of pineapple juice in a small pot, and ¼ cup in a wide bowl. Dust the gelatin over the juice in the bowl to bloom it, about 5 minutes. Heat the juice in the pot. Simmer for about 30 seconds. Turn off the heat and add the bloomed gelatin. Whisk until the gelatin dissolves. Pour the liquid into the pie shell. Let it set, about 30-40 minutes.
For the coconut layer: Put the cream, sugar, and ⅔ of the coconut milk into a small pot. Put ⅓ of the coconut milk into a wide bowl. (It’s best to use the liquid for blooming instead of the coconut fat chunks.) Sprinkle the gelatin over the liquid in the bowl and allow it to bloom for about five minutes. Heat the pot until the coconut milk mixture is simmering gently. Turn off the heat and add the bloomed gelatin. Whisk until the gelatin dissolves. Pour the liquid into the pie shell. Let it set, about 45 minutes.
Repeat the same measurements and method you did for the first pineapple layer to make the final pineapple layer. Pour this on top as the final layer of filling. Just before serving, whip the heavy cream with the sugar until you get soft peaks. Stir in the vanilla extract. Smother the top of the pie in the whipped cream, slice, and serve.
from Lifehacker https://ift.tt/CyVf48c
0 comments:
Post a Comment