This innovative dessert is cool, refreshing, and deliciously light.
For the Sorbet and Panna Cotta
- 1 cup sugar
- 1 ripe pineapple (about 4 lbs.), peeled, cored, and cut into 1" chunks
- 1 cup heavy cream
- 2 1⁄2 sheets (7 1⁄2 grams) unflavored sheet gelatin, soaked in cold water until flexible
- 1 2⁄3 cups plain whole milk yogurt
For the Gelée
- 2 cups lightly packed cilantro leaves
- 3⁄4 tsp. unflavored powdered agar-agar gelatin
- 1⁄3 cup sugar
For the sorbet and panna cotta: Heat 1⁄2 cup of the sugar and 1⁄3 cup water in a pot over medium heat to make a sugar syrup; let cool. Purée pineapple in a blender until smooth. Transfer purée to a cheesecloth-lined fine sieve over a medium bowl. Let strain, without pressing heavily on solids, so that you are left with clear juice only. (Discard solids.) Combine sugar syrup and juice in an ice cream machine; freeze according to manufacturer's instructions to make sorbet. Store sorbet in the freezer.
Heat remaining 1⁄2 cup sugar and cream in a medium pot over medium heat, stirring often, to dissolve, 2–3 minutes. Remove from heat, add gelatin, and stir to dissolve. Stir in yogurt. Strain through a fine sieve into a medium bowl; let cool. Cover and refrigerate panna cotta until set, about 8 hours.
For the gelée: Bring a large pot of water to a boil. Add cilantro; cook for 10 seconds; drain. Purée strained cilantro in a blender with 1⁄2 cup water. Strain through a fine sieve; reserve liquid; discard solids. Bring 1⁄2 cup water to a boil in a medium saucepan over medium-high heat. Add agar-agar and sugar; return just to a boil; stir to dissolve. Remove from heat; add cilantro juice; strain through a fine sieve. Discard solids. Pour mixture into an 8" × 8" dish, cover with plastic wrap, and refrigerate until set, about 1 hour. Cut gelée into 1⁄4" cubes.
Put 2 rounded spoonfuls panna cotta into a wide shallow bowl; top with 2 small scoops sorbet. Garnish with gelée. Repeat. Serve immediately.