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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, Culinair #AnnoNu, Purmerend, the Netherlands.

Makes 450g. 

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Allergens and dietary requirements

  • Cow's milk
  • Lactose

Ingredients

400
g
coconut cream
50
g
sugar
200
g
whipping cream
8
g
gelatin leaves

Scale recipe

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