Coconut Panna Cotta with Raspberry Coulis
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Heavy cream | 400ml |
| Coconut milk | 400ml |
| Gelatin | 10g |
| Sugar | 120g |
| Raspberries | 200g |
| Powdered sugar | 20g |
| Lemon juice | 20ml |
| Whole raspberries | 6 |
| Fresh mint | 12 leaves |
| Shredded coconut | To taste |
Instructions:
-
Prepare the Gelatin: Begin by soaking the gelatin sheets in cold water in a small bowl. Allow them to soften completely for about 10 minutes. Stir them gently with a whisk during this time. After 10 minutes, carefully squeeze out any excess water from the gelatin sheets using your hands.
-
Make the Coconut Panna Cotta: In a medium-sized saucepan, combine the heavy cream, coconut milk, and sugar. Heat the mixture over low heat, stirring occasionally, until the sugar dissolves completely. Once the mixture is warm, add the gelatin sheets and continue stirring until they fully dissolve into the liquid. Once dissolved, remove the saucepan from heat.
-
Set the Panna Cotta: Pour the mixture evenly into six small molds. Allow the panna cotta to cool at room temperature for a few minutes, then place the molds in the refrigerator. Let the panna cotta set for at least 3 hours or until firm.
-
Prepare the Raspberry Coulis: While the panna cotta is setting, prepare the raspberry coulis. In a blender, combine the raspberries (set aside 6 for decoration), powdered sugar, and fresh lemon juice. Blend until smooth. Use a fine-mesh strainer or cheesecloth to strain the coulis, removing the seeds and creating a smooth, silky sauce.
-
Assemble the Dessert: After 3 hours, check if the panna cotta has set properly. If it has, run a butter knife around the edges of each mold to loosen the panna cotta. Gently dip the molds in hot water for 2-3 seconds, making sure not to submerge them too deeply.
-
Plate the Panna Cotta: On each serving plate, pour a small pool of raspberry coulis as a base. Carefully invert each panna cotta onto the plate, tapping the mold gently if necessary to release the dessert.
-
Garnish: For the final touch, slice the reserved raspberries in half and place them atop the panna cotta. Use a mandoline slicer to create delicate coconut slices and scatter them around the plate. Finish with a few fresh mint leaves for color and fragrance.
-
Serve and Enjoy: Your coconut panna cotta with raspberry coulis is now ready to be enjoyed. The creamy, tropical flavors of coconut perfectly complement the tart, sweet raspberry sauce for a delightful dessert experience.
Tips & Variations:
- For extra flavor, you can toast the shredded coconut before using it as a garnish.
- If you prefer a richer raspberry taste, you can add a splash of raspberry liqueur to the coulis.
- For a more intense coconut flavor, consider using coconut extract in the panna cotta mix.
Indulge in this creamy, silky coconut panna cotta with a fresh raspberry coulis, perfect for any occasion that calls for a refreshing and elegant dessert.
