SABO – Coconut Panna Cotta with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml coconut milk, sweetened
- 200 ml cream
- 2 tablespoon sugar
- 2 tablespoon sugar, brown
- 1 sachet gelatine, white
- 3 tablespoon powdered sugar
- 450 g raspberries, frozen, thawed
- 1 tablespoon kirsch
- 1 teaspoon vanilla sugar
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Bring the coconut milk, cream and both types of sugar to the boil. At middle Simmer heat for 5 - 7 minutes. Stir in soaked gelatin. Remove from the fire and let cool down. Fill the cream into 4 molds and place in the refrigerator for 2 - 3 hours. Caramelize powdered sugar, add raspberries and cover with caramel. Season with kirsch and vanilla and fill up with cream. Let it reduce a little, take it off the fire and let it cool down. Serve the panna cotta with the sauce.
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