Salted Coconut Panna Cotta

Panna Cotta recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

 

INGREDIENTS:

  • 20g gelatin sheets
  • 1L coconut cream
  • 230g caster sugar
  • 2 pinches of Pyramid salt

METHOD:

  • In a bowl, pour water over gelatin sheets to soften.
  • Meanwhile, in a large saucepan, pour coconut cream, caster sugar, salt and give it a good whisk. Squeeze excess water out of gelatin, then add to mixture and whisk again.
  • To rid mixture of any solids, strain mixture through a strainer and into a jug.
  • Pour mixture into moulds or straight into your serving bowl. Tap the bowl or mould on the bench to get rid of any bubbles. Refrigerate for 24 hours.
  • Using a skewer, a thermometre spike or similar, release panna cotta from mould and into a bowl.
  • Serve with honeycomb, passion fruit pulp and thai basil.

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