Coconut & Raspberry Panna Cotta
I’ve spent so many nights…
Maybe too many nights,
Watching episodes of Masterchef…
Zumbo’s Just Desserts…
And The Cook & The Chef.
There are countless other cooking shows I’ve watched,
For hours on end,
And too many to mention here,
But one thing that they ALL share in common,
Is the desire for Panna Cotta to “wobble”!
And boy does our Panna Wobble.
Silky, creamy and glossy…
Sweet, delicate & delightful,
Our version of this old Italian classic,
Substitutes coconut milk & coconut cream,
For the traditional dairy milk & double cream.
You could do either,
But we thought that with a raspberry sauce,
On top of our Panna base,
Coconut would we worth a try…
And it worked a charm!
The Victorian raspberries…
Make for a perfect contrast to the sweet Panna cream,
Naturally tart when you reduce them into a sauce,
Having added very little sugar to help the reduction process,
And making sure we get a good squeeze,
Or even two,
Of fresh lime juice in the sauce to give it some extra zing,
And to tone down the sweetness another notch!
Prep time is pretty quick on the stove,
With most of the work happening as the Panna Cotta sets in the fridge.
We left ours on overnight,
But 4 hours should do the trick.
When you serve your Panna,
Be sure that you…
And your guests,
Are ready to enjoy it pretty much straight away,
As it does lose its shape,
The longer it spends out of the fridge.
Some fresh berries,
Mixed into the sauce,
Just before you serve it up…
Will give another texture and some gorgeous freshness to the dessert.
As will some fresh mint,
Which not only gives the dish a lovely contrasting colour,
It also adds to the freshness on the palette.
This is such a simple, tasty and delicious dessert,
Perfect for the summer get togethers.
All that’s left to say, is…
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Ingredients for the Panna Cotta
1 400g can coconut milk
1 400g can coconut cream
½ cup raw caster sugar
1 tbsp vanilla essence
2 tbsp water
1 tbsp gelatin
Coconut oil for greasing
Ingredients for the Raspberry Sauce
3 punnets raspberries
1 tbsp raw caster sugar
Pinch of sea salt
Squeeze (or two) of lime juice
Method for the Panna Cotta
In a small saucepan, stir the gelatin into the water and let it sit for about 1-2 minutes to soften.
Heat the gelatin in the saucepan, on low heat, until the mixture has dissolved and then remove it from the heat and set it aside.
In a large pot combine the coconut milk, coconut cream and the sugar and bring the mixture just to a boil on medium-high heat, continuously stirring.
Remove the mixture from the heat and stir in the gelatin and vanilla until they are combined.
Grease 8 small ramekins with the coconut oil and divide the mixture into equal portions in the ramekins.
Cover and chill them in the fridge for at least 4 hours but ideally overnight.
When they are ready to serve, turn out the panna cotta’s onto individual serving dishes. You may need to run a knife carefully around the edge to make an air pocket so that the panna cotta slides out easily onto the dish.
Top with the raspberry sauce garnished with some fresh mint and serve.
Method for the Raspberry Sauce
In a medium sized saucepan, add 2 punnets of raspberries and the sugar and heat on a medium heat, stirring continuously, until they start to dissolve, and the raspberries let off their natural juices.
Add the pinch of salt and squeeze of lime juice and bring the mixture to the boil then reduce to a simmer for 10 minutes.
Remove from the heat and once cooled store in the fridge until ready to use.
Once you’re ready to serve atop your panna cotta, stir in the extra punnet of raspberries so the mixture can have fresh whole raspberries evenly combined through it.