Vanilla-Coconut PannaCotta with orange reduction sauce

Name: Vanilla-Coconut PannaCotta with orange reduction sauce
Cuisine: Indian
Ingredients: 200 ml coconut milk; 300 ml whole cream milk; 1 box blue bird vanilla china grass; 1 cup fresh orange juice; 1 tbsp sugar; 1 tsp cornstarch mixed with 3 tsp water

Shaheen Mustafa @cook_11890547

# Flavoursofholi

Shaheen Mustafa @cook_11890547

# Flavoursofholi

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Ingredients

200 mlcoconut milk
300 mlwhole cream milk
1 boxblue bird vanilla china grass
1 cupfresh orange juice
1 tbspsugar
1 tspcornstarch mixed with 3 tsp water

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Steps

1

In a saucepan combine both the milk & bring it boil on medium flame. Whisk it throughly.
2

Keep stirring. Add the china grass mix & whisk again to avoid lumps. Simmer for 3-4 minutes. Remove from heat & transfer in moulds/ramekins. Let it cool down & then transfer in refrigerator.
3

For orange sauce- mix orange juice & sugar in a saucepan. Simmer the juice over medium heat stirring occasionally for abt 5-6 minutes. Add the cornstarch mix & stir vigorously. Remove from heat. Cool it down. Serve with demoulded Panna Cotta.