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Coconut panna cotta
Nutrition facts per serving:
- Energy in kcal about 476
- Fat about 34g
- Carbohydrates about 36g
- Protein about 7g
This is needed
This is needed
for 4 people
Panna cotta
- 5 dl coconut milk
- 4 tbsp sugar
- 2 dl lactose-free milk
- 1 vanilla pod, cut lenghtwise, seeds scratched out
- 4 leaves gelatine, soaked in cold water for 5 minutes, drained
Chocolate sauce
- 0.5 dl lactose-free milk
- 100 g lactose-free chocolate, finely chopped
- 2 tbsp coconut chipsko
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- 4 ramekins, each holding approx. 150 ml, rinsed with cold water
And that's how it's done
And that's how it's done
Panna cotta
Bring the coconut milk, milk, sugar, vanilla pod and seeds to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through a sieve into a measuring cup, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Chocolate sauce
Place the chocolate and milk in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the moulds in warm water, tip the panna cotta out onto plates, serve with chocolate sauce and coconut flakes.
