Papaya

Featured Recipe

Coconut Panna Cotta with Papaya–Mango Sauce Yield: 20 oz. Preparation time: 15 minutes Source: David Katz, Consulting Chef

For the Mango-Papaya sauce:
•	3 oz. The Perfect Purée Mango,  thawed
•	3 oz. The Perfect Purée Papaya,  thawed
•	2 oz. simple syrup
Method:
1.	Combine ingredients and transfer to a squeeze bottle or covered storage container.
2.	Refrigerate until use.
For the Panna Cotta:
•	2 tsp. powdered gelatin
•	2 oz. cold water
•	10 oz. The Perfect Purée Coconut,  thawed
•	8 oz. heavy cream
•	4 drops vanilla extract
•	mint sprig to garnish
Method:
1.	Sprinkle gelatin over cold water and set aside. Simmer Coconut puree, cream and vanilla for 2 minutes.
2.	Whisk in dissolved gelatin.
3.	Pour into molds and refrigerate overnight. To unmold, dip molds in warm water or warm slightly with a butane torch and invert on a plate.
4.	Surround the panna cotta with mango-papaya sauce and garnish with mint.