Panna Cotta is a traditional, easy and delicious Italian
custard. Serve with warm hot fudge sauce and fresh raspberries on top. This
keeps well for several days in the refrigerator.
Ingredients
- 2 cups coconut milk
- 1 cup coconut cream
- 1 cup heavy cream
- 1 cup caster sugar
- 2 tsp vanilla extract
- 4 ½ tsp powdered gelatin
- 6 tbsp cold water
For Strawberry Sauce:
- ¾ lb strawberries, halved
- 2 tbsp, lemon juice
- 2 tbsp sugar
- ½ cup water
- 2 tsp cornstarch
- 3 tbsp water
For Garnish:
- 1 kiwi, diced
- 1 mango, diced
- Mint sprig
- 2 blackberries
Directions
·
Make
strawberry sauce:
- Preheat oven to 350F. Lightly oil a baking sheet, place strawberry halves on the baking sheet. Put in the oven and bake for 20 minutes.
- Remove strawberry from the oven and transfer to a food processor and lightly puree.
- In a saucepan over the medium heat, mix strawberry puree, lemon juice, sugar, water and stir it, then cook to a simmer.
- Mix cornstarch in the water and add this mixture into saucepan, stir constantly until sauce thickens. Remove sauce from heat and cool.
·
Make panna
cotta mixture:
- Sprinkle gelatin powdered over the cold water in a small bowl and wait for 5-10 minutes.
- In a saucepan over the medium heat, combine coconut milk, coconut cream, heavy cream, caster sugar, vanilla extract. Stir to dissolve the sugar and bring just to the boil.
- Remove the saucepan from the heat, and let steep for 20 minutes.
- Add the gelatin to the panna cotta mixture and whisk until gelatin has completely dissolved.
- Pour the panna cotta into your ramekin bowl, chill for at least 3 hours.
- Remove the panna cotta from the fridge, run a knife around inside edge of ramekin bowl and invert panna cotta onto the serving plate.
- Pour strawberry sauce onto the serving plate and garnish the panna cotta with kiwi, mango, mint sprig, blackberries.
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