Summary

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

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Instructions

1. 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.