Coconut Milk Panna Cotta with Raspberry Compote

Panna Cotta:

Ingredients:

400 ml coconut milk

Zest from 1 organic lemon

1 tbsp lemon juice

1,5 tbsp coconut sugar

½ tsp vanilla powder or vanilla extract

1,5 sheet of gelatin

 


 

Process:

In a pot poor coconut milk, lemon juice and zest, coconut sucker and vanilla, bring to boil and put a side to cool of a bit.

Put gelatin sheets in cold water for 5 min, take up and squeeze all water out, put into the coconut milk mixture when it is a bit colder.

Poor into serving glasses and put into fridge for minimum 4 hours.

Coconut Milk Panna Cotta with Rasperry Compote
Coconut Milk Panna Cotta with Rasperry Compote

 


 

 

Raspberry Compote:

Ingredients:

200 g fresh or frozen raspberry

1 tsp vanilla powder or vanilla extract

 


 

Process:

Bring it to boil and blend as preferred consistence

 

Poor over cold panna cotta when it is cooled down and put back into the fridge.

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