This year, I’ve come to enjoy panna cottas…that means cooked cream in Italian. It’s a simple dessert and as long as you don’t mess up with either too little or too much gelatine, you end up with smooth, delicate pudding like dessert where the flavour possibilities are endless.
Today, I am using a pantry item that most of you can now find at the supermarket – coconut cream. Although usually applied to savory dishes, coconut milk makes for a great addition to a dessert and today it’s panna cotta.
Cream, sugar are also added along with a bit of vanilla extract to make an aromatic and tasty dessert. Since it’s summer, I’ve opted to pair it with a fresh berry sauce but you can go tropical with pineapple or passion fruit.
Coconut Panna Cotta With Berry Sauce
400 ml. can of coconut milk
1 1/4 cup of whipping cream
1 cup of granulated sugar
splash of vanilla extract
1/4 cup cold water
1 Tbsp. of powdered gelatine
Fresh Berry sauce
1 3/4 cup fresh strawberries or raspberries
1/3 cup granulated sugaar
2 Tbsp. orange juice
2 Tbsp. corn starch
1 cup cold water
- Empty your can of coconut milk into a medium pot with the cream, sugar and vanilla and bring up to scalding over medium heat. Take off the heat and allow to cool to a temperature of 110F (monitor with a candy thermometer).
- Meanwhile, pour water in a cup and sprinkle in the gelatine and stir with a spoon. As soon as the cream/coconut mixture has reached 110F, add the gelatine and whisk in until amalgamated/smooth.
- Pour into greased/cooking sprayed ramekins (or similar vessels) and place in the fridge for a minimum of four hours to overnight to set.
- To make the berry sauce, place your berries, sugar, orange juice in a pot and turn heat on low.
- Add water to corn starch and stir well then add to pot with berries and bring up to a simmer and cook for 5 minutes. Take off the heat and allow to cool. Puree in a blender or use a stick blender to puree to your liking (I like some fruit chunks).
- To serve your panna cottas, take out of your fridge and allow to warm up a bit. Use a butter knife and run along the side to loosen the pudding. Place a plate on top then invert. Quickly jerk the vessel to loosen it (may take a couple of times) and the panna cotta will release onto to the plate.
- Serve with berry sauce and a mint garnish.
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