Coconut Panna Cotta with Blackberry Gelée Coconut Panna Cotta with Blackberry Gelée 12 Serving size: 6 oz. Martini glass For Coconut base: • 10 oz. milk • 20 oz. heavy cream • 8 oz. sugar, granulated • 1 oz. gelatin, bloomed in one ounce of cold water (or 3 gelatin leaves) • 10 oz. The Perfect Purée Coconut, thawed Method: 1. In a heavy bottom sauce pot combine the milk, heavy cream and sugar and heat to 120° F, then dissolve the sugar. 2. Add in the gelatin and stir until dissolved. 3. Add in the Coconut puree and stir until combined. 4. Strain mixture. 5. Pour 4 oz. of mixture into each Martini glass. 6. Chill until mixture is set. For Blackberry Gelée: • 2 tsp. gelatin • 2 tsp. water • 1 cup The Perfect Purée Blackberry, thawed • 2 tsp. sugar Method: 1. Bloom the gelatin in the water. 2. In a heavy bottom sauce pot heat the Blackberry puree and sugar to 120 ° F. 3. Remove from heat and stir in the gelatin until thoroughly incorporated. 4. Pour a thin layer of the mixture on top of the Coconut Panna Cotta. 5. Refrigerate until the Blackberry Gelée is set. Serving Suggestion: Before serving, use a small torch for the gelee to give a glossy look and remove any marks or fingerprints.