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Summerberry Coconut Panna Cotta https://www.metro.ca/userfiles/image/recipes/panna-cotta-lait-coco-fruits-6340.jpg PT10M PT00M PT2H40M
Hydrate gelatine in warm water and set aside in the refrigerator. In a saucepan over medium heat, bring coconut milk, sugar and half the cream to a gentle boil. Dissolve gelatine in the warm mixture. Cool, stirring in remaining cream. Pour into shooter glasses and refrigerate for a few hours. Garnish with berries.
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2 1/2 tsp. (625 mL) gelatine 2 Tbsp. (30 mL) warm water 7 Tbsp. (100 mL) coconut milk 1/4 cup (60 mL) sugar 1/2 cups (400 mL) 35 % m.f. whipping cream seasonal berries - strawberries, raspberries, blueberries - as needed
Summerberry Coconut Panna Cotta

Summerberry Coconut Panna Cotta

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4
Summerberry Coconut Panna Cotta
0:10
Preparation
0:00
COOKING
2:40
TOTAL TIME

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Ingredients

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  • 2 1/2 tsp.
    (625 mL)
    gelatine
  • 2 Tbsp.
    (30 mL)
    warm water
  • 7 Tbsp.
    (100 mL)
    coconut milk
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  • 1/4 cup
    (60 mL)
    sugar
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  • 1/2 cups
    (400 mL)
    35 % m.f. whipping cream

  • seasonal berries - strawberries, raspberries, blueberries - as needed
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Imprimer ma sélection

Preparation

Hydrate gelatine in warm water and set aside in the refrigerator.

In a saucepan over medium heat, bring coconut milk, sugar and half the cream to a gentle boil.

Dissolve gelatine in the warm mixture. Cool, stirring in remaining cream.

Pour into shooter glasses and refrigerate for a few hours.

Garnish with berries.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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