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Coconut cream panna cotta

Ingredients

  • 1 can coconut cream
  • 3 tbsp granulated sugar
  • pinch of salt
  • 1 tsp vanilla essence
  • 1 envelope of Knox gelatin powder
  • 3 tbsp water
  • Optional: cinnamon stick, cardomom pods and saffron to infuse flavor
  • To serve: raspberries and maple syrup

Instructions

Gently heat the coconut milk with the sugar and salt. Get it properly hot, but do not let it boil.

While the coconut cream is heating bloom the gelatin — that is, put the 3 tbsp of water in a small bowl and shake over the gelatin powder, stir to combine. It will form a kind of gel.

If you want to infuse with the extra flavors add the cinnamon stick while the coconut cream is heating. Bloom 10-15 saffron threads in 1 tbsp of warm water for a couple of minutes. Gently crack 5 cardomom pods. Then, once the coconut cream is hot, kill the heat and add the saffron and cardomom pods. Let it sit for 5-10 minutes (taste at 5) with a lid on the pan. Remove the pods and cinnamon stick with a slotted spoon.

With a balloon whisk combine the gelatin mixture and vanilla with the hot coconut cream, whisking continuously for a minute or so to fully incorporate.

Pour into 4 x 4oz ramekins or small glasses. Refrigerate for at least 4 hours.

Serve in their ramekins/glasses or plate by first loosening with a knife. Drizzle with a little maple syrup and add a few berries.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 1 ramekin (4oz) with raspberries and maple syrup
  • Calories: 405
  • Protein: 5 g
  • Carbs: 24 g
  • Fat: 34 g
  • Saturated fat: 30 g
  • Fiber: 4 g
  • Total sugar: 18 g
  • Sodium: 30 mg