Suddenly the insults stop and the compliments fly.
Panna cottais one of my favorite no-bake desserts.
Its a decadent Italian dessert made of sweetened cream and milk set with gelatin.
Its utterly simple but completely sophisticated, and so is this pie.
The alternating layers are what makes this pie a fun party trick.
To get these stunning, defined layers, well work on one layer at a time.
I start with a premade graham cracker pie crust.
Place it on a large flat plate, or small baking sheet.
This surface gives you something to hold onto and catch spills.
Pineapple juice is already plenty sweet so you dont need to add any sugar.
(Note: Avoid fresh pineapple juice.
The fresh juice contains anenzyme that breaks down the bonds of gelatinand keeps it from setting.)
Turn off the heat and scoop the bloomed gelatin into the pot.
Whisk for about a minute until the gelatin is completely dissolved.
Pour the hot liquid into the pie shell slowly, so it doesnt splash.
Set it in the fridge to set for 30-40 minutes.
When you jiggle the baking sheet, youll see that the layer is firm.
Repeat the technique for the coconut milk panna cotta layer.
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, thats just the melted coconut fat.
I noticed that the final layer set much more quickly than the first two.
I checked after 28 minutes and it was already set.
Pour each layer while keeping the shellinside the fridge.
(Walking back to the fridge after pouring each layer was a test of my balance and hand stability.
You will do better.)
Top this pie with a generous helping ofsoft- or medium-peak whipped cream.
see to it there is some clearance above so you’re able to pour the liquids in easily.
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.
Put 13 of the coconut milk into a wide bowl.
(Its 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.
