Coconut Panna Cotta

 

Coconut Panna Cotta with Hershey's chocolate sauce

So this is my oriental twist on the panna cotta recipe we learnt at the cooking school in Tuscany. If you like chinese coconut pudding at dimsum restaurants, this actually comes pretty close. And it's SO easy.

Ingredients: [serves 8 ramekins]

- 2 tins of coconut milk [400ml each]

- 80g of sugar [to taste]

- 5 sheets of gelatin [8.5g]

1. Heat coconut milk slowly in saucepan. Add sugar to taste and stir.

2. Place gelatin sheets in bowl of cold water to soak until rubbery [about 3mins].

3. Once coconut milk is sufficiently heated through to a light simmer [but not boil], take it off the stove. 

4. Squeeze out water from the gelatin sheets and stir into the milk. The gelatin should dissolve instantly.

5. Pour the coconut mixture into ramekins and place on the side to cool. 

6. Once cooled, place into fridge to set.

Serve with chocolate sauce, or balsamic glaze or chopped mangoes.