Epcot’s Braised Pineapple Panna Cotta with Strawberry Compote


Braised Pineapple Panna Cotta
1 (8-ounce) can sliced pineapple in juice
2 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon lemon juice
2 teaspoons powdered gelatin
1 cup heavy cream
12 cup sugar

Strawberry Compote
2 tablespoons granulated sugar
2 tablespoons water
14 pound fresh strawberries, diced


Braised Pineapple Panna Cotta

  1. Drain juice from pineapple; cut pineapple into small pieces.
  2. Combine pineapple pieces and brown sugar in a small sauté pan over medium heat.
  3. Sauté until sugar caramelizes and mixture is syrupy.
  4. Divide mixture among 6 (712-ounce) martini glasses.
  5. Place pineapple juice and lemon juice in a medium bowl; sprinkle gelatin over.
  6. Let stand 10 minutes or until gelatin is softened. Combine cream and sugar in a small saucepan over medium heat; bring to a low simmer (do not boil). Stir until sugar dissolves.
  7. Add gelatin mixture, stirring until gelatin is completely dissolved and mixture is smooth.
  8. Ladle mixture into prepared martini glasses. Refrigerate for 4 hours or until set.

Strawberry Compote

  1. Combine sugar and water in a small saucepan over medium heat.
  2. Cook until sugar dissolves.
  3. Add strawberries, stirring to combine.
  4. Cook until berries are slightly softened, about 4 minutes.
  5. Cool to room temperature and refrigerate for at least 2 hours.

To Serve
Spoon strawberry compote over each panna cotta. Serve immediately. Serves 6.