Vanilla And Coconut Panacotta |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A very easy dessert to make and various flavourings may be added as well as different toppings. Ingredients:
5 gelatine sheets (softened in 3/4 cup of water) |
1 x 400ml can coconut milk |
250ml (1 cup) low fat whipping cream |
1/2 cup of sugar |
1 teaspoon vanilla extract |
strawberry sauce |
1 cup of strawberries |
3 spoonfuls of sugar |
a few spoonfuls of water, just to wet sugar |
1 teaspoon vanilla essence |
Directions:
1. Place the gelatine sheets in a bowl of cold water and set aside for 5 minutes to soften.
2. Combine the coconut milk, cream, sugar and vanilla in saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Remove from heat. Remove the gelatine from the water and add to the coconut-milk mixture. Gently stir until gelatine dissolves. Place in the refrigerator to set.
3. Meanwhile, to prepare the sauce, place the strawberries in a small non stick frying pan, add sugar, water and vanilla and stir. Until it begins to boil, press the strawberries with the spoon, so that they break and release their juices. Lower heat and stir for 5 minutes until the sugar caramelizes.
4. Chocolate panacotta
5. I had only six small moulds and 1 bigger one, so when I filled the smaller ones, I wanted to try something different so I heated in the microwave 100 grams of couverture chocolate for 1 minute, until soft. I stirred it in the remaining mixture and when setting the chocolate went to the bottom of the mould, leaving a chocolaty taste to the remaining.
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