Chocolate and Coconut Panna Cotta

by Jessica H

You'll need

  • 250g thickened cream
  • 150g caster sugar
  • 50g Dutch cocoa powder
  • 1 vanilla bean
  • A pinch of salt
  • 2 sheets of titanium gelatin
  • 1/2 cup coconut cream
  • For the Salted Caramel Sauce:
  • 1 cup sugar
  • 1/3 cup water
  • 20g butter
  • 150ml cream
  • 2 pinches of salt

Here's how

  1. For the Panna Cotta:
  2. Heat thickened cream + sugar + Cocoa Powder with the vanilla bean and salt, Bring to a boil and then remove from heat.
  3. Soak the gelatin sheets in cold water until soft and squeeze out water.
  4. Add the gelatin to the hot cream + chocolate mixture and stir well.
  5. Add coconut cream, mix, strain and set.
  6. Refrigerate for 3-4 hours until set. Overnight is perfect :)
  7. You can set this into some of your fav glasses or set into a container from which you can scoop out later to make a beautiful mess on the plate.
  8. Serve with salted caramel sauce.
  9. For the Salted Caramel Sauce:
  10. Make a light caramel with the sugar + water then add butter, cream & salt Bring it to a boil and then take it off the heat.
  11. Leave in a container at room temperature to cool. It should thicken up nicely into a gooey sauce.
  12. Garnish your piece of art with, but not limited to - candied cashews, candied popcorn and coconut cream.

About the Author

Jessica H

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