Coconut – Vanilla – Panna Cotta with Passion Fruit Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 ml cream (cream)
- 150 ml coconut milk
- 40 g suar
- 2 vanilla pods, scraped out
- 2 stalks lemongrass, (finely chopped) or ground
- 2 sheets gelatine, (soaked briefly in cold water)
- 6 large passion fruit (s), (passion fruit)
- 2 tablespoon honey
- 1 lemon (s), untreated (zest and juice)
Print Recipe
Pin Recipe Instructions
- give cream and coconut milk with the sugar, scraped out vanilla seeds of a vanilla bean and finely chopped lemongrass into a saucepan and heat. Just before it starts to boil remove from heat and stir in the squeezed gelatine. Let it steep for 10 minutes and pass through a fine sieve (you can skip this step with ground lemongrass).
- In dessert glasses -or fill / peel and refrigerate 3-4 hours can be. Determined.
- For the salsa halve the passion fruit and detach with a spoon the pulp. Boil together with honey, lemon zest and juice and the rem. scraped vanilla seeds and simmer for 5 minutes can be.. To let it cool down.
- Then enter the Panna Cotta cream and serve it by the glass. D.
- Because this is, according to my guests, the best dessert they have ever eaten, I just want to turn a blind eye to the calorie allocation here !!!
- You can also try this recipe with reduced-fat cream. (Have I certainly have not tried because the original recipe is too good.)
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