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    Strawberry Coconut Panna Cotta Recipe

    Uploaded by

    Tony Pang
    This recipe is for a strawberry coconut panna cotta that makes 6 servings. It contains ingredients like whipping cream, sugar, gelatin, coconut milk, and strawberries. To make it, the strawberries are blended and sieved, gelatin is bloomed, and all the ingredients are simmered together before being poured into containers and refrigerated for at least 4 hours to set. The panna cotta can then be served with various toppings like biscuits, chocolate sauce, or fresh fruit.

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    © All Rights Reserved
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    Strawberry Coconut Panna Cotta Recipe

    Uploaded by

    Tony Pang
    65 views2 pages
    This recipe is for a strawberry coconut panna cotta that makes 6 servings. It contains ingredients like whipping cream, sugar, gelatin, coconut milk, and strawberries. To make it, the strawberries are blended and sieved, gelatin is bloomed, and all the ingredients are simmered together before being poured into containers and refrigerated for at least 4 hours to set. The panna cotta can then be served with various toppings like biscuits, chocolate sauce, or fresh fruit.

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    © © All Rights Reserved

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    This recipe is for a strawberry coconut panna cotta that makes 6 servings. It contains ingredients like whipping cream, sugar, gelatin, coconut milk, and strawberries. To make it, the strawberries are blended and sieved, gelatin is bloomed, and all the ingredients are simmered together before being poured into containers and refrigerated for at least 4 hours to set. The panna cotta can then be served with various toppings like biscuits, chocolate sauce, or fresh fruit.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    65 views2 pages

    Strawberry Coconut Panna Cotta Recipe

    Uploaded by

    Tony Pang
    This recipe is for a strawberry coconut panna cotta that makes 6 servings. It contains ingredients like whipping cream, sugar, gelatin, coconut milk, and strawberries. To make it, the strawberries are blended and sieved, gelatin is bloomed, and all the ingredients are simmered together before being poured into containers and refrigerated for at least 4 hours to set. The panna cotta can then be served with various toppings like biscuits, chocolate sauce, or fresh fruit.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    rawberry Coconut Panna Cotta Recipe

    Ingredients – makes 6 servings

    1. 2 cups Whipping Cream


    2. 1/3 cup Granulated Sugar
    3. 11g Silver Gelatin Leaves OR 15.5g Knox Powder Gelatin
    4. 0.5 cups Lite Coconut Milk (or regular milk if prefer no coconut)
    5. 1 Box of Strawberries (to make 6-10 Tbs of Strawberry Compote, sieved)
    6. 1/8 tsp Coconut Extract (or Vanilla)
    7. Unflavored Oil (like veg oil)
    8. Ramekins/Glass, some sort of container.

    Directions

    1. Dab unflavored oil (like vegetable oil) onto a paper towel and rub the inside of your intended
    container (ramekin/glass, etc.)
    2. Dice or chop strawberries
    3. Blend until smooth
    4. Sieve to get some of the seeds out (they make the panna cotta less pretty) but you can leave
    them in if you want)
    5. “Bloom” 11g silver gelatin by placing in a bowl of cold water. If using Knox Gelatin powder, use
    directions on package to bloom
    6. Place medium saucepan on medium heat (I used 6/10 on my electric stove)
    7. Add in and stir:
    a. 2 cups whipping cream
    b. 0.5 cups lite coconut milk/regular milk
    c. 1/3 cup sugar
    d. 1/8tsp coconut extract or vanilla extract
    e. 6 Tbs Strawberry Compote
     you can add more or less to taste. I wanted a subtle strawberry flavor sharing with
    the coconut so it wouldn’t mask it. But if you’re using vanilla and want more
    strawberry you can easily up the strawberry.*
    8. Wait for mixture to “simmer”
    a. Unlike in water, this doesn’t mean a slow boil, it means to watch for vapors to start
    rising from the liquid, which can be very subtle so keep an eye on it. It might take 5-10
    minutes
    9. Once simmering, use hand to strain excess water from gelatin & add to pot until dissolved
    10. Ladle into containers of your choice.
     ramekins, aluminum molds, wine glasses, cups.
    11. Refrigerate 4+ hours, covered.
     the longer you keep it in the fridge the more firm it will be.

    *Note: Sugar activates gelatin, so the more compote you add the more you risk making it like jello rather
    than the soft, fluffy panna cotta. Something you may not need to worry about but I just wanted to be
    careful of that when I was making the recipe cause I wanted to prioritize the texture, since I’ve made
    some pretty firm panna cottas that were less satisfying.
    To Serve:

    1. If using a mold, place in warm/hot water for 5-10 seconds and flip it over and tap on plate to
    release panna cotta.
    2. Dress it up with whatever you like – Belgian butter waffle biscuits, chocolate sauce, sliced
    strawberries, blended pistachio crumble (I used salted pistachios, blended, then added sugar to
    taste), etc. You can try substituting the components of the recipe for different flavors –
    blueberry, peach, etc.

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