Tuesday, July 23, 2013

Coconut Panna cotta - Italian Dessert


     For panna cotta
  • 1 cup of thick coconut milk
  • 1/2 cup of Half and half ( half cream and half milk)
  • 1/2 tbsp of Gelatin (unflavoured)
  • 3 tbsp of sugar
  • 3 tbsp of hot water
     For papaya sauce
  • 1 cup of chopped papaya
  • 1/2 cup of coconut milk
  • 1 tbsp of sugar

To make Papaya sauce:

1.Place the papaya and sugar in the blender and purée it.

2.Bring the purée to a simmer and add coconut milk and cook stirring constantly for 5 minutes.

3.Remove from the heat and let it cool for sometime and refrigerate it.

To make Coconut Panna Cotta:

1.Sprinkle gelatin in hot water, stir well and set aside.

2.Take a medium sauce pan, add coconut milk, half and half and sugar, bring it to simmer over medium heat.

3.Turn of the heat and add gelatin, stir until the gelatin dissolves.

5.Divided it into small cups and let it cool down for few minutes.

6.Cover it with plastic wrap and refrigerate it for 6 hours or overnight.

7.Run a sharp knife around the edges of the panna cotta and invert it to the serving plate. Serve with the papaya sauce.

1 comment:

  1. This seems so delish Bhawya, never heard of Papaya sauce being eaten with Panna Cotta.. Loved the concept !


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