- 1 can full fat coconut milk
- 1.5 tsp unflavored beef gelatin
- 1 tsp maple syrup
- 2 pinch salt
- 1 cup of fresh rainier cherries
- Sheet Pan
- Parchment paper
- 1/2 cup coconut palm sugar
- 1/3 cup coconut milk
- 2 heaping tbsp Tin Star Foods Brown Butter Ghee
- Pinch salt
- Prepare the bay leaf infused coconut milk up to two days ahead.
- To do this open can of coconut milk and add in bay leaves. Cover and return to fridge .
- Let them sleep for 24 hours.
- When ready to make the panna cotta, pour milk with leaves in to a small sauce pan.
- Sprinkle gelatin over it.
- Allow it to bloom for 1 minute, this just means let is harden a bit.
- Turn stove on to medium heat.
- Whisk continuously until milk begins to steam and almost simmer, the gelatin should be dissolving.
- Using a slotted spoon quickly remove bay leaves at this point.
- Remove the pot from heat stirring in maple syrup and salt.
- Keep stirring until well combined and gelatin is completely dissolved.
- Pour in to eight ounce mason jars, 3/4 of the way full. Will make three.
- If at this juncture you notice your gelatin is not fully dissolved, add all the coconut milk in to a high powered blender and whizz it on high for a minutes. That should do it.
- Let the jars set in the fridge for 3-4 hours or overnight.
- While your jars set, roast the cherries!
- Place your cherries on a sheet pan lined with parchment paper.
- Turn oven to 350F.
- Place cherries in the oven and roast for 35 minutes.
- Remove, allow to cool before pitting. It will be a lot easier to remove the pits from cooked cherries.
- Make the caramel sauce before serving so it's still warm!
- In a small sauce pot combine the coconut palm sugar, coconut milk, ghee and salt.
- Heat on medium heat, whisking continuously for 8-9 minutes. It will come to a simmer.
- Keep whisking until sauce thickens. Check with a spoon, then it coats a spoon in a well, it's ready.
Original recipe post can be found HERE!
- If not, let it simmer until it does. Let cool off a little before assembling jars.
- Top each jar with 4-5 cherries, then drizzle a tablespoon of caramel sauce over it.
- You will have extra caramel sauce. Store in the fridge on a jar until you need it again (waffles, cupcakes, etc). To heat submerge in warm water until it loosens.