Ingredients
- 2 cups unsweetened coconut milk
- 1 cup heavy cream
- 1 1/2 inches peeled fresh ginger -- cut into strips
- 1 3/4 teaspoons unflavored gelatin
- 3/4 cup plus 1 teaspoon sugar
- 1 cup passion fruit juice or nectar
- 5 green cardamon pods
- 10 whole black peppercorns
- 1 bay leaf
- 3 1/2 cups whole milk, plus 1/2 cup if needed
- 1/2 cup large pearl tapioca
- 3 ripe passion fruits
Instructions
- Make panna cotta: Bring 1 cup coconut milk and the cream to a simmer in a
- medium saucepan over medium heat, and add ginger. Cover, and let steep 30
- minutes. Pour mixture through a fine sieve into a clean medium saucepan;
- discard ginger.
- Sprinkle 1 teaspoon gelatin over 1 1/2 tablespoons cold water in a small
- bowl, and let stand 2 minutes to soften. Whisk gelatin and 1/4 cup sugar
- into coconut mixture. Cook over medium heat, stirring until sugar and
- gelatin have dissolved. Pour 1/2 cup panna cotta into each of six
- glasses. Refrigerate until firm, about 2 1/2 hours.
- Make gelee: Sprinkle remaining 3/4 teaspoon gelatin over passion fruit
- juice in a small saucepan; let stand 2 minutes to soften. Whisk in 1
- teaspoon sugar. Cook over medium-low heat, stirring until gelatin and
- sugar have dissolved. Pour through a fine sieve into a glass measuring
- cup; let cool about 10 minutes. Pour 3 tablespoons gelee into each glass.
- Refrigerate until firm, about 1 1/2 hours.
- Meanwhile, make tapioca: Tie cardamon, peppercorns, and bay leaf in a
- square of cheesecloth to make a bouquet garni. Bring whole milk and
- remaining cup coconut milk to a simmer in a medium saucepan over
- medium-low heat. Add bouquet garni, remaining 1/2 cup sugar, and the
- tapioca; bring to a simmer over medium heat, stirring. Continue to cook,
- stirring often, until tapioca pearls are tender, 35 to 40 minutes
- (consistency will be loose). Discard bouquet garni. Cover tapioca; let
- cool to room temperature, or refrigerate until ready to serve.
- Just before serving, if you prefer a thinner tapioca, stir in up to 1/2
- cup milk. Divide tapioca among glasses over gelee. Halve passion fruits,
- and spoon pulp and seeds over each parfait.