Panna cotta is a delicious dessert spoon, simple and refined, loved by adults and children and suitable for any occasion. This delicate dessert can be enriched with different types of sauces. Here it is offered in a coconut version and accompanied by a currant sauce, which with its slightly sour taste perfectly compensates for the sweetness of the coconut-flavored cream.
You just have to read the recipe and try your hand at the stove!
For the coconut panna cotta:
- Fresh liquid cream 400 ml (for those intolerant to cow's milk it is possible to use soy cream)
- Coconut milk 400 ml
- Gelatin in sheets 10 g
- Sugar 120 g
- 1 vanilla bean or 1 sachet of vanillin
For the currant sauce:
- Black currant 200 g
- 20 g powdered sugar
- Lemon juice 20 ml
- 6 black currant berries
- A few mint leaves
- Rapè coconut to taste
- Soak the gelatine leaves in cold water for 10 minutes
- Meanwhile, heat the cream in a saucepan, without boiling it . Then add the coconut milk and sugar, mixing well with the whisk.
- Squeeze the gelatin sheets and add it to the cream and milk, mixing well until it has dissolved completely and you have not eliminated any lumps.
- Turn off the heat and prepare 6 molds (about 150 ml), lightly wetting the inside with water.
- Fill the molds to the brim with the panna cotta mixture and set it to harden in the refrigerator for 3 to 5 hours ; while you wait, prepare the currant sauce.
- Cook the currant berries in a saucepan with the icing sugar and lemon juice for about 5 minutes
- Transfer the syrup obtained in a mixer; blend everything and strain the sauce through a sieve, to make it smooth and homogeneous . Set aside until the panna cotta is firm.
- When the cream is compact, gently remove it from the molds. You can help yourself by walking around the inner perimeter of the molds with a blade and dipping ¾ of each mold for a few seconds in hot water. Also try a few light taps to make it come out.
- Turn out the panne cotte on a plate and with a spoon pour a little currant sauce on top of each.
- Decorate your panne cotte by adding a currant berry and a mint leaf on top. If you don't like mint, you can alternatively decorate with grated coconut .
Note: if you find it difficult to extract the panne cotte from the molds, you can also garnish and consume them directly inside them. If you are preparing them for a special occasion, choose elegant looking containers.
These desserts should be eaten freshly made or, alternatively, after having kept them in the refrigerator for a day at most, in order to appreciate both the mix of flavors and the soft texture.
Try them and ... Enjoy your meal!