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Summerberry Coconut Panna Cotta
2013-08-06
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.
4
Académie Culinaire
3
2
4
2
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
4
servings
0:10
Preparation
0:00
COOKING
2:40
TOTAL TIME
Ingredients
-
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
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
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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.
