Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut rosewater panna cotta. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Coconut Rosewater Panna Cotta is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Coconut Rosewater Panna Cotta is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook coconut rosewater panna cotta using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Rosewater Panna Cotta:
- Take 200 ml cream
- Take 100 ml milk
- Make ready 200 ml coconut milk
- Prepare 75 g sugar
- Take 2 leaves gelatin, softened in cold water
- Take 2 teaspoon rosewater
- Take Mango Purée
- Make ready Fresh mango and coconut flesh for decorations
Steps to make Coconut Rosewater Panna Cotta:
- For the panna cotta, place all the ingredients, except gelatin, in a saucepan and set over medium heat. Heat the mixture to just before simmering, remove from heat, add gelatin and whisk until dissolved. Strain mixture and set aside to cool.
- Once mixture has cooled, pour into individual dariole mould and place in the fridge for 6 hours or until set.
- To serve, remove panna cotta from fridge and un-mould each onto a serving plate. Add some mango purée and garnish with fresh mangoes and coconut flesh.
So that is going to wrap this up with this exceptional food coconut rosewater panna cotta recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
