Perfectly creamy and subtly sweet - the panna cotta you never knew you needed.
Created by:
A member of our #RedSealWhānau - Chelsea Shine, @shinedining
Time to Make
20 minutes + 4 hours setting time
Serves
4
Ingredients
- 400ml coconut milk from a can
- 200ml coconut cream from a can
- ⅓ cup honey (or ½ cup sugar)
- 2 Red Seal Raspberry & Strawberry Hot or Cold Brew teabags
- ¼ cup cold water
- 2 ½ tsp gelatine powder
- 2 cups fresh strawberries and raspberries (or frozen and defrosted)
- 1 tablespoon honey or sugar
- Fresh berries, to garnish
- Fresh mint leaves, to garnish
Instructions
Step 1
Place the coconut milk, coconut cream, honey and tea bags into a medium pot over a low heat. Heat gently until the mixture starts to steam and the honey has dissolved (don’t simmer or boil). Take off the heat and set aside.
Step 2
Put the water into a small bowl, sprinkle the gelatine powder evenly over the water, stir with a fork to combine and leave to bloom for at least 5 minutes.
Step 3
Remove the teabags from the coconut cream mixture, add the bloomed gelatine and mix well with a whisk to dissolve the gelatine.
Step 4
Pour into 4 glasses. Cover and place in the fridge to set for at least four hours or preferably overnight.
Step 5
Before serving, prepare the fresh berry sauce by putting the berries and honey or sugar in a food processor or blender and blending until smooth.
Step 6
Top the panna cotta glasses with the fresh berry sauce, a few fresh berries and a sprig of mint. Serve chilled in the glasses.
Prepare in Advance:
These can be made 2-3 days in advance and left covered in the fridge until ready to serve.
Make it Vegetarian/Vegan:
Substitute the gelatin powder for vegetarian gelatin or agar agar.
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