Pastry Team USA

Representing the US in the World Pastry Cup

Coconut and Vanilla-scented Panna Cotta with Peach Compote

**Utilizing Andros Coconut Purée and Andros Peach Compote

Coconut Puree 300
Sugar 125
Vanilla Bean Nielsen Massey 1
Gelatin Sheets (each) 3
Heavy Cream 300
  1. Split and scrape the Nielsen Massey vanilla bean.
  2. Warm Andros Coconut Purée with sugar and vanilla bean until sugar dissolves.
  3. Bloom gelatin sheets in cold water and add to warmed coconut mixture.
  4. Strain and add heavy cream, burr mix without adding any air and portion.


  1. Make the panna cotta and portion into verrines of desired shape and allow to set.
  2. Add the Andros Peach Compote followed by some decoration of your choice.

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