Coconut Panna Cotta with Chopped Pistachios
Panna Cotta, literally translates as cooked cream, is classic Italian dessert. Simple, delicious and very easy to make but the real advantage of panna cotta is that you can make it ahead of time. So make it and enjoy!
Prep time : 5 min plus setting
Cooking time : 10 min
1 can (400 ml) coconut cream
150 ml double cream
140 gram caster sugar
1 teaspoon vanilla sugar
Juice of ½ lemon
12 gram powdered gelatine
2 tablespoon cold water
4 tablespoon chopped pistachios
In a small bowl place gelatine then sprinkle with cold water. Leave to stand for 5 minutes.
Meanwhile in a saucepan add coconut cream, double cream, sugar and vanilla sugar. Bring it to a gentle boil; stir until sugar has dissolved.
Remove from the heat and add gelatine, stir until dissolved. Press trough the sieve before dividing between 4 individual ramekins or pudding basins.
Leave to set in the fridge for 4 hours or preferably overnight.
When ready to serve, dip the panna cotta ramekins into hot water until they just loosen at the sides, then invert onto serving plates. Sprinkle with chopped pistachios.
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