Coconut Panna Cotta with Candied Peanuts

Name: Coconut Panna Cotta with Candied Peanuts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 8
Ingredients: 2 teaspoons unflavored gelatin; Vegetable oil, for the ramekins; One 13- to 14-ounce can coconut milk; 1 cup heavy cream; 1/2 cup plus 1/3 cup sugar; Kosher salt; 1/2 cup salted peanuts

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Level: Easy

Total: 4 hr 20 min (includes chilling time)
Active: 20 min

Yield: 8

Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.

Level: Easy

Total: 4 hr 20 min (includes chilling time)
Active: 20 min

Yield: 8

Ingredients

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2 teaspoons unflavored gelatin

Vegetable oil, for the ramekins

One 13- to 14-ounce can coconut milk

1 cup heavy cream

1/2 cup plus 1/3 cup sugar

Kosher salt

1/2 cup salted peanuts

Directions

Brush eight 4-ounce ramekins with oil. Line a rimmed baking sheet with foil.
Sprinkle the gelatin over 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.
Heat the coconut milk, heavy cream, 1/2 cup of the sugar and a pinch of salt in a small saucepan until hot but not simmering. Stir in the gelatin until dissolved. Divide the panna cotta among the prepared ramekins. Cover and refrigerate until set, at least 4 hours.
Meanwhile, mix the remaining 1/3 cup sugar with 3 to 4 teaspoons water (until the consistency of wet sand) in a heavy skillet. Set over medium heat and cook, swirling the skillet occasionally for even browning (do not stir the mixture), about 10 minutes. When the sugar is a deep caramel color, remove from the heat, stir in the peanuts and immediately pour onto the prepared baking sheet. Let cool completely.
When ready to serve, run a sharp knife around the edge of the ramekins, then invert the panna cottas onto serving plates. Coarsely chop the peanut brittle and sprinkle it on top of the panna cottas.