Lemongrass-Ginger Pana Cotta with Raspberry coulis, Peach purée, Toasted Coconut, and Raspberry Whip

First off, I am not a big sweets person so I have never played around with it much.  But I was craving pana cotta for some reason.  My first experience with pana cotta was at Uni Sushi where they had a mango puree injection injected in the middle of it. 

I thought it was the perfect dessert.  I do not remember it being overly sweet which is great for me.  I think the perfect dessert is one that has a hint of sweetness in it.  

Well I had this bright idea one night to make a lemongrass and ginger pana cotta.  What can I say, I was on a kick with lemongrass.  The pana cotta was very easy to make, but then I had to figure what I would pair with it to top it off.  The one thing I was nervous of is the pana cotta not setting right.  I was excited a couple hours later after I stuck in the fridge, it had set!

The next night, I had a late night at work, but I had to plate this.  I had been thinking about it all day and had an idea of what I wanted it to look like.  I ran out to the store late to pick up the ingredients that I needed.  

I picked up some peaches to make a peach puree, raspberry to make raspberry coulis, and white chocolate to make a tuile.  Now the exciting part!  I had so many different things going on in the kitchen, I quickly tossed in some shredded coconut in my little toaster oven.  It started catching on fire!  Who knew that would have happened.  It was only a minor set back.  

This may be the beginning of my dessert adventures.  I enjoyed the plating of it so much from the different colors to the different shapes that are needed.  And it is beyond tedious.  The little dots all over took so much time and patience.  

The end result was fantastic.  Individually, the three toppings paired well with the lemongrass-ginger pana cotta.  And then when you get all the different flavors into one bite, it is just like an explosion in your mouth!