Summer Berry & Coconut Panna Cotta

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.