Kona Coffee Panna Cotta with Coffee Blueberry Sauce

Serves: 10 People
Cooking Time: 3.5 Hours

Ingredients:
Panna Cotta
1 cup heavy cream
1/3 cup ground Wailele Estates, 100% Kona Coffee
1/3 cup plus 2 tablespoons sugar
1 tablespoon vanilla extract
1 cup non-fat Greek yogurt
1 cup unsweetened coconut milk
1 tablespoons Grand Marnier (orange liqueur)
1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
10 piece Reynolds foil backing cups

Coffee Blueberry Sauce
1 cup water
½ cup sugar
2 tablespoons ground Wailele Estates, 100% Kona Coffee
1 cinnamon stick
16 oz pack frozen blueberries

Directions:

In a small saucepan, add the cream, ground coffee, sugar, vanilla and simmer for 5 minutes. In a small bowl add the cold water then sprinkle in the gelatin. Let the mixture rest until all the gelatin has absorbed the water, about 2-3 minutes. Once the gelatin has set, add it to the coffee cream mixture and stir until gelatin has completely dissolved. With a fine mesh strainer pour coffee cream mixture into a medium bowl, straining out the coffee grinds. Whisk in the yogurt, coconut milk and Grand Marnier until smooth.  Line a muffin pan with foil cups and equally pour the mixture into 10 muffin tins and place them into the refrigerate for at least 3 hours. Once the mixture has set it will be firm to touch.

Meanwhile, in a small saucepan simmer the water, sugar, coffee and cinnamon stick on low heat until the mixture has reduced its size by 50%, about 20 minutes. With the fine mesh strainer pour coffee syrup into another small saucepan, making sure to strain out all the coffee grinds and cinnamon stick. Next add the blueberries and simmer the contents for another 10 minutes. Set aside to cool.

To assemble the dessert peel off the foil baking cup gently from the panna cotta and place it onto a plate. Next add a few spoonfuls of blueberry sauce and enjoy!

kona coffe panacotta

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Autumn Couscous Salad

Serves: Serves 6-8 People
Cooking Time: 25 Minutes

Ingredients:
10 oz Box of Near East Original Couscous
6 oz Bag Apricots, Chopped
½ Cup of Dried Cranberries
2 Cups of Watercress, Cropped
½ Cup Sliced Almonds, Toasted
Salt and Pepper to taste

Directions:
Follow couscous instructions on the side of the box. Meanwhile preheat oven to 350° and take out a cooking sheet. Place almonds onto cooking sheet and place into oven for 5 minutes or until lightly toasted. Once couscous is cooked and cooled down to room temperature add apricots, cranberries, watercress and toasted almonds. Season with salt and pepper to taste and toss ingredients together. Enjoy as a side dish or light lunch.

Autumn couscous salad recipe

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Low-Fat Papaya Berry Yogurt Bowl

Serves: 2 people
Preparation Time: 5-10 minutes

Ingredients:
1 Large Papaya
½ Cup Strawberries (or any Seasonal Berry)
½ Cup Blueberries (or any Seasonal Berry)
1 Cup of Low-Fat Vanilla Yogurt
2 Tablespoons Granola
Optional: Agave Syrup

Directions:
Cut the papaya in half and scrap out the black seeds and discard. Fill the inside of the papaya with the vanilla yogurt. Wash and cut berries and place them on top of the yogurt. Sprinkle granola to the top and if you want to add a little extra sweetness try some natural agave syrup. Enjoy for breakfast or a healthy lunch.

Papaya Bowl Picture

Easy Lemon Soufflé Pancakes

Serves: 4-6 people
Cooking Time: 25-30 minutes

Ingredients:
1 Box Lemon Cake Mix (Betty Crocker or any boxed cake mix)
1 Lemon
1 Cup Oatmeal
6 Egg Whites
1/8 Cup Olive Oil
1 ¼ Cup Tap Water
Maple Syrup
Optional: 1 Box Fresh Raspberries

Directions:
Separate eggs into a bowl and whip until stiff. Set the egg whites aside. Now add into a bowl the cake mix, water, oatmeal and oil. Zest the lemon and squeeze its contents into the bowl and mix everything together until blended. Now fold in the egg whites. Preheat a non-stick skillet on medium heat and cook pancakes to your liking. Best served with fresh raspberries and maple syrup.

Easy Lemon Soufflé Pancakes Recipe

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Berries & Basil Simple Syrup

Serves: 4-6 people
Cooking Time:
20 minutes

Ingredients:
4 cups Fresh Seasonal Berries (i.e. Blueberries, Raspberries, Strawberries, or Blackberries)
1 cup White Cane Sugar
5 Large Basil Leaves
1 cup Tap Water

Directions:
In a sauce pan combined water and sugar on high heat. Bring the contents to boil and simmer until the sugar is dissolved, about 3-5 minutes. Remove from heat and add stir in basil leaves. Set aside and let cool completely. Wash and clean the berries and place them into a glass or bowl. Pour a little basil syrup over berries and serve alone or with lemon sorbet.

Berrys & Basil Simple Syrup Recipe