Classic Italian dessert. Easy to prepare, but light and delicious. A variety of sauces and the pudding, variation of the feed - all this will not allow boredom from the panna cottages. By the way, before the gelling effect, boiled fish bones were added to this dessert, and now, when many people use gelatin (the same bones, in fact), I propose to chew with agar-agar, which has much better properties than gelatin, is a plant product, moreover and it is very useful. Suitable for vegetarians and people who do not like the taste of gelatin.
Let's get started
Cream bring to a boil, but do not overheat. As soon as they began to boil, put the plate at a minimum. Add sugar, vanilla sugar or vanillin, or vanilla (ideally vanilla), half the coconut chips and dried coconut milk (can be replaced with the usual from the can). Mix everything, at the end add agar-agar. And again bring to a boil. When the cream on the stove, stir constantly!
Cook the creamy mixture so that no lumps remain.
Rinse the remaining coconut shavings with water and return to cream. The shavings were quite swollen while they were brewing, and would not be stiff in a pudding.
We distribute the mass according to the molds. As an alternative - beautiful glasses, glasses or jars. We leave in a cool place for an hour (it may be frozen before).
Prepare the sauce (or mousse). The process is very simple and fast. Pineapples and sugar are mashed in puree (I had frozen ones). If you need more sauce, respectively, you just need to take more pineapples.
In the saucepan melt the butter, pour the pineapple puree and add the starch. Stir and extinguish no more than a minute.
From silicone molds pudding is extracted without difficulty. Ideally separated, so that there is no need to put it in hot water. In a deep plate, pour the sauce, and put the panna cotta in the center, sprinkle the remaining shavings. You can decorate as you like, you can pour on top of the sauce or zazhelirovat part of it.