Gastronomixs

Coconut panna cotta

The best characteristics of coconut are emphasized in this preparation. Panna cotta, which is Italian for cooked cream, is just set enough to stay upright but has to jiggle a little when moved.

Creation by Tjitze van der Dam, QO hotel, Amsterdam, The Netherlands.

Makes 450g. 

Coconut panna cotta

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Ingredients

400

g

coconut cream

50

g

sugar

200

g

whipping cream

8

g

gelatin leaves

Preparation method

  • Heat the coconut cream and sugar and reduce by half.
  • Add the whipping cream and bring back to the boil.
  • Soak the gelatin in cold water.
  • Dissolve the gelatin in the warm coconut mixture and set aside to cool.
  • Pour the mixture into a mould and allow to set in the refrigerator.

Serving suggestions

  • If you pour and serve the panna cotta in small glasses, you can still reduce the amount of gelatin.
  • As a component in a dessert with tropical fruit salad.
  • You can also simply finish the panna cotta with a little mango coulis and diced mango.

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