Coconut Panna Cotta

Coconut Panna Cotta
All white panna cotta with coconut cream, bathed in honey and sprinkled with roasted sesame seeds.
Subtle, delicate flavors, light and airy, a delicious combination of flavors, such as coconut, honey and sesame.
Few would resist the sweet call of the flavor. Try it cold from the refrigerator. You would wish it to be double in size for prolonged enjoyment.
work: 15′ time: 4h:15′ very easy:

Coconut Panna Cotta

Ingredients (6 servings)

  • 250 gr (8.8 oz) milk
  • 80 gr (2.8 oz) sugar
  • 6 sheets genatin (10 gr - 0.35 oz)
  • 400 ml (13.5 floz) cocnut cream, canned
  • 80 gr (2.8 oz) honey
  • 2 tbsp sesame
In a small saucepan over medium heat, heat the milk and sugar. Stir to dissolve.
Alongside in a pan roast the sesame seeds to lightly brown.
In a bowl add the gelatine and cover with cold water to soften.
When the gelatin softens take one at a time, drain them and pour in the warm milk.
Stir well to dissolve.
Add the cream and coconut. Allow to warm up the mixture well. Remove from heat just before boiling.
Divide the custard in ramekins, leave to cool and place in refrigerator for 3 hours.
When it is to serve take one thin blade knife around the custard and invert on plate. Drizzle with honey and sprinkle with sesame seeds.
Coconut Panna Cotta Coconut Panna Cotta Coconut Panna Cotta
If the honey, that you use is very thick, dilute it with a little warm water. 2-3 tablespoons of water is enough.

Zambia Sifaki