Coconut Panna cotta for February 2012

Panna cotta is a classic Italian dessert which I love. Well, I've been to Rome long time ago but I never had this before. So, my gauge for the quality may be the one I tried in Bakerzin cafe. I am still looking for the opportunity to have it in the real Italian restaurant in Singapore. 

Panna Cotta mainly made from milk, cream and gelatine. The meaning in Italian is cooked cream. My biggest challenge is getting a perfect wobble rich flavour. It is not too much gelatine because it will make it too chewy, or too little, it will be saucy on our plate. It is delicate.

But this Panna Cotta will be different from where it comes from. It will be an Asian Panna Cotta using coconut milk instead of full-cream milk. Coconut milk is a common ingredient in any Asian dishes. And I  always keep some boxes of coconut milk in the kitchen cupboard.

I think it is perfect dessert for Summer.

Homemade Coconut Panna Cotta with Raspberry sauce

400 ml coconut milk

1 1/3 cups buttermilk

1/2 cup cane sugar

1 tablespoon gelatin (powdered)

1/2 cup hot water

For Raspberry sauce

200 g fresh raspberries
1 tablespoon cane sugar

a very little salt
1 tablespoon water

Method:

1. Place coconut milk and sugar into a saucepan over low heat. Cook, Stirring for 3-5 minutes or  until sugar dissolves. Be careful not to boil it. Remove.
2. Place a hot water into a bowl and sprinkle the gelatin in it. Stir or whisk with fork until it dissolves.
3. Add the coconut milk mixed and buttermilk, stir well all together.
4. Put these mixture into small oiled ramekins or tea cups. Don't forget to grease the moulds for easier removal. Cover it with plastic. Store it in the refrigerator at least 4 hours.
5. Turn panna cotta unto a plate before serving. You may dip the moulds in the hot water and run the knife around the edge.
6. For Raspberries sauce, Dissolve the sugar and salt with the water in a small pot. Add Raspberry  and let stew for 5 min on medium low heat. Let it cool before putting onto the panna cotta.

Make it a few batches, you may store them in the fridge for at least a week.

Enjoy!