Vanilla Bean, Coconut Panna Cotta Recipe
Hibiscus gel, raspberry compote. (vg,gf)
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Ingredients
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Panna Cotta
Method
Vanilla Bean Coconut Panna Cotta
- 1
Prepare the Panna Cotta
In a saucepan, combine coconut milk, heavy cream, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the mixture. Heat over medium until sugar dissolves, ensuring it doesn't boil.
- 2
Dissolve Gelatin
In a small bowl, sprinkle gelatin over 50ml of water and let it bloom for 5 minutes. Once the cream mixture is heated, remove the vanilla pod and stir in the bloomed gelatin until fully dissolved.
- 3
Chill the Panna Cotta
Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set.