Coconut Rosewater Panna Cotta

Name: Coconut Rosewater Panna Cotta
Yield: 6 Servings
Cuisine: British
Ingredients: 200 ml cream; 100 ml milk; 200 ml coconut milk; 75 g sugar; 2 leaves gelatin, softened in cold water; 2 teaspoon rosewater; Fresh mango and coconut flesh for decorations

Syamala Vinodhiny @SyamalaV

My favourite panna cotta ! I have topped mine with mango which matches very well with coconut

Syamala Vinodhiny @SyamalaV

My favourite panna cotta ! I have topped mine with mango which matches very well with coconut

Saved

Ingredients

6 Servings

200 mlcream
100 mlmilk
200 mlcoconut milk
75 gsugar
2 leavesgelatin, softened in cold water
2 teaspoonrosewater
Mango Purée
Fresh mango and coconut flesh for decorations

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Steps

1

For the panna cotta, place all the ingredients, except gelatin, in a saucepan and set over medium heat. Heat the mixture to just before simmering, remove from heat, add gelatin and whisk until dissolved. Strain mixture and set aside to cool.
2

Once mixture has cooled, pour into individual dariole mould and place in the fridge for 6 hours or until set.
3

To serve, remove panna cotta from fridge and un-mould each onto a serving plate. Add some mango purée and garnish with fresh mangoes and coconut flesh.