Cocconut Panna Cotta
This is a very fast and easy to do and to eat recipe…it’s very delicate and you can add your preferred sauce to it (blueberries, wildberries, pineapple, passion fruit, or even dried apricots as I have done…). For 10-12 unities:
- 400 ml of cocconut milk
- 200 ml of fresh cream
- 4 leaves of gelatine
- 120 g of white chocolate
In a bowl add 6 tbsp of cold water to the leaves of gelatine and let it set. Meanwhile bring to boil the cocconut milk with the fresh cream in a little pan, with medium heat. When it starts boilling, low the heat and let it boil for 1 minute. Take the pan from the heat and add the chocolate cut into pieces, mix well and add the squeezed gelatine, mixing again, until it’s completelly dissolved. Distribute into little pudding molds, let it cool down and refrigerate for at least 4 hours. When you desire to serve it, take the panna cotta gently from the pudding mold and add the apricot sauce…that’s how I did it:
- 12 dried apricots cut into pieces
- 6 tea spoons of sugar
- water to cover the fruit
Bring to boil with low heat until the fruits are cooked but not melted…let it cool down and and to the panna cotta at the moment of serving…:))
