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

View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA

Berry & Apricot Easter Cereal Treats

Serves: 10-12 people
Preparation Time: 15 minutes
Total Time: 1:15 minutes

Ingredients:
1/4 cup Butter
1 (10.5 ounce) Package Miniature Marshmallows
1 teaspoon Vanilla Extract
1 (12oz) Box Special K Red Berry Cereal
1/2 cup Dried Blueberries
1/2 cup Dried Cranberries
1 pack (6oz) Dried Apricots
Optional: Themed Easter Cookie Cutters

Directions:
Grease a 9×13 inch pan with cooking spray. Chop the apricots into small pieces and set aside. In a large microwave safe bowl, combine butter, vanilla extract and marshmallows. Microwave on high for 1 to 2 minutes, stopping to stir the mixture every 30 seconds until smooth. Remove the mixture from the microwave and add and the cereal, blueberries, cranberries and apricots. Stir well. Pour the mixture into the cooking pan, cover with plastic wrap, and press contents evenly into pan with your fingers or a spoon (to create the hard bar texture). Let the treats cool for about 1 hours until the mixture is firm to touch. Cut into squares or for a festive look use decorated Easter themed cookie cutters to make bunny or egg shape treats.

Berry & Apricot Easter Cereal Treats Recipe

View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA

Cantaloupe Asian Pear Jell-O

Serves: 8 people
Cooking Time: 1-2 hours

Ingredients:
1 Small Cantaloupe about 1.5 1bs
2, 3oz Boxes of Lemon Flavored Jell-O
1 Small Asian Pear
1 Box Blueberries (Optional)
8, 6oz Clear Plastic Cups or Glasses (Optional for Individual Servings)

Directions:
Carefully cut away the cantaloupe peal and discard the seeds. Cut the melon into small piece, toss into a blender and blend to a fine puree. Measure 2 cups of water and heat up in the microwave until it reaches a boil. Pour the hot water into a bowl with the lemon Jell-O mixture and stir until completely dissolved. Add the cantaloupe puree and set aside. Next wash and peal the Asian pear and dice into small pieces. Wash the blueberries and add all the fruit to the puree. To complete the dish you can either pour the entire mixture into a glass dish/bowl or distribute evenly between the individual plastic cups or glass cups. Place into refrigerator for 60-90 minutes or until firm. This is one of my Hawaii prive chef low fat favorites!

Lemon Jello for Cantaloupe Recipe

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

Ginger Braised Pineapple

Serves: 4-6 people
Cooking Time: 1.5 hours

Ingredients:
1 Ripe Fresh Pineapple
1 Vanilla Bean (Or Substitute with 1 Table Spoon Vanilla Extract)
1 Bottle of Sweet Riesling (Or Substitute with Apple Juice)
2 Table Spoons Fresh Ginger (pealed and diced)
½ Cup Brown Sugar
2 Cups Tap Water
¼ Teaspoon Ground Cinnamon

Directions:
Peal pineapple, remove core and cut into 6-8 rings. Place all ingredients including pineapple into a stockpot. Cover the pot and simmer on medium heat for 1 hour or until pineapple is tender. Remove pineapple rings from the liquid. Best served warm with favorite ice cream, frozen yogurt or sorbet.

Trying to watch your weight? Substitute ice cream with fresh seasonal berries!

Braised Pineapple Recipe

Easy Apple & Mango Crisps

Servers: 12 (6 ounce) individual Crisp or large 13 x 9 x 2 Baking Dish
Cooking Time: 1.5 hours

Filling Ingredients
4 large granny smith apples, medium size dice
2 large ripe mango, medium size dice
1 lemon zest and juiced
1-teaspoon cinnamon
½ teaspoon kosher salt
½ cup white granulated sugar
3 tablespoons Grand Marnier (optional)
1-tablespoon pure vanilla extract
3 tablespoons corn starch
Topping
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2-cup butter, melted
1-tablespoon pure vanilla extract

Directions
Preheat oven to 300° degrees. Peel, core and dice the apples and mangoes. In a large bowl place diced apples and Mangos along with the remaining filling ingredients and toss together. Spray bottom and sides of desired baking dish or individual ramekins with cooking spray. Arrange the fruit mixture evenly in the baking dish or ramekins and set aside. To prepare the topping add oatmeal cookie mix, melted butter and vanilla to a medium size bowl and mix together until crumbly. Sprinkle the topping evenly over fruit filling and bake for 30 to 40 minutes or until topping is golden brown. If you notice during the cooking process that the topping is getting to dark, cover with tin foil and place back in the oven. Serve warm or at room temperature with a favorite ice cream. For a lighter approach try serving with low fat frozen yogurt or non-fat Greek yogurt.

Food for thought: Did you know that ½ Teaspoon of Cinnamon equals the same amount of antioxidants in ¼ cup of Blueberries.

Easy Apple Pie