Strawberry and Coconut Panna Cotta

Name: Strawberry and Coconut Panna Cotta
Total time: 3000 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 250 ml heavy cream; 200 g strawberries; 50 g sugar; 3 sheets gelatin, red or white; 400 ml coconut milk; 50 g sugar; 50 ml coconut liqueur; 3 sheets gelatin, white

Kristina K @kristina_k

Munich, Germany

A light and delicious summer dessert. It is simple to prepare and perfect for guests.

Kristina K @kristina_k

Munich, Germany

A light and delicious summer dessert. It is simple to prepare and perfect for guests.

Saved

Ingredients

50 mins

4-6 servings

250 mlheavy cream
200 gstrawberries
50 gsugar
3 sheetsgelatin, red or white
400 mlcoconut milk
50 gsugar
50 mlcoconut liqueur
3 sheetsgelatin, white

Saved

Steps

50 mins

1

For the strawberry panna cotta: Wash strawberries, remove stem and cut into pieces. In a small pot pour in cream, add sugar and raspberries. Bring to boil and let simmer for 10 minutes on low heat.
2

Soak three (red) gelatin sheets for 5 minutes in cold water. The red sheets are only to support the colour of the panna cotta. When you use white/colourless gelatine the panna cotta will have a blushing pink tone.
3

Put the hot strawberry and cream mix in a food processor. Mix and add gelatine. Now you can - if you like - sift out the tiny cores and pour the panna cotta in a bowl or glasses. Let come to room temperature and the let set in the refrigerator for 3 hours until gelatinesed.
4

For the coconut panna cotta: Soak three sheets of gelatin for 5 minutes in cold water. Heat coconut milk with sugar on medium heat and let simmer for 5 minutes. Add liqueur and gelatin.
5

Let cool for 45 minutes to almost room temperature, stir from time to time so the liqueur has no chance to drop to the bottom of the pan.
6

Then pour it on top of the strawberry panna cotta. And let set in the refrigerator until firm. Before serving top with cut strawberries and/or coconut flakes.
7

You can, of course, also serve the panna cottas each by themselves. In this photo I combined the strawberry panna cotta with a balsamic vinegar sauce (100 ml balsamic vinegar, 100 ml red wine, 50 g sugar in a small pan, heated and reduced to one third). That's a suprisingly good combination. The coconut panna cotta is great with a raspberry sauce. :)
8

For the photo on top I made a salad of straberries and mint leaves with agave syrup as a refreshing topping. Enjoy!