Pineapple Panna Cotta with Pickled Melon & Fresno Chilies
Serves 24
For the Panna Cotta
  1. 1 pound Del Monte® Avocadoes, smashed
  2. 6 ounces Del Monte® Gold Pineapple, pureed
  3. 1 cup vegetable stock
  4. 6 ea pectin sheets
  5. 2 cups cream
  6. ¼ cup jalapeño vinegar
  7. 1 pinch salt
For the Melon Salsa
  1. 1 pound Del Monte® Green Honeydew
  2. ¼ cup jalapeño vinegar
  3. ¼ cup extra virgin olive oil
  4. 2 Fresno chilies, sliced thinly
  5. 8 leaves purple basil, chiffonade
For the Panna Cotta
  1. In a blender, blend together the mashed avocado and strained pineapple puree.
  2. In a separate container, soak the pectin in the vegetable stock.
  3. In a sauce pan, gently heat the cream to a boil and add the vegetable stock and pectin sheets; mix to dissolve.
  4. Add the warm cream mixture, vinegar and salt to the avocado and pineapple in the blender and puree until smooth.
  5. Pour into molds and set in refrigerator for 2 hours.
For the Melon Salsa
  1. Small dice the melon and combine with the rest of ingredients in a mixing bowl.
  2. Serve the panna cotta cold with a spoonful of the salsa on top.
Del Monte Fresh Produce N.A., Inc