Coconut Panacotta
Ingredients:
140g. Coconut milk
150g. Double cream
35g. Sugar
2. Gelatine leaf
Methods:
– Soak gelatine leaf in the cold water.
– Gently heat coconut milk , double cream and sugar in a pot. Keep stirring until sugar is dissolved.Do not bring it to boil.
– Squeeze all the water out of the gelatine leafs.Then add the leafs into the mixture pot. Stir gently until gelatine leafs are dissolved.
– Sieve the mixture into a measuring jug to get rid of any lumps.
– Pour the coconuty creamy mixture into mason jar, tumbler or a cute tea cup.
– Chill the cups in the fridge until the mixture is set or at least 4 hours.
– Garnish with fruit of your choice. I topped with mango, raspberry and fresh baby mint leafs and enjoy!
Tips:
To truly enjoy Coconut Panacotta. Please get Thai coconut milk or Organic coconut milk, which is give you full, smooth and creamy flavour.