Panna cotta is a creamy milky jelly dessert which means “cooked cream” in Italian.
It is usually served flipped out onto a plate with a slight little bulge around where the panna cotta meets the plate. It wobbles. Like my little belly. I don’t even know if it’s a thing but “the wobble test” is something I conduct every time I eat a panna cotta.
In my first attempt, I opted to substitute milk with coconut cream mostly because I had coconut cream in the fridge I wanted to use up.
Looking at a few different recipes, I chose to combine this method in which the heated mixture is added to whipped cream for an even lighter texture. Most recipes dump all the ingredients together. Depends on how lazy you’re feeling I guess.
It’s the first time I’ve made this dessert despite eating it many, many times in restaurants! Turns out it’s stupidly easy and I feel stupid for never attempting it until now. Plus, there’s a little smug satisfaction from successfully turning it out onto the plate as I instagrammed it proudly!
Look how smooooooth that surface is!! Don’t be a fool. Make this dessert NOW.
Coconut Panna Cotta
- 300mL coconut cream
- 1/4 cup sugar
- Seeds from 1 vanilla pod
- 300mL thickened cream
- 3 x 5g gelatin leaves
- Dissolve gelatin leaves in cool water for 5 minutes.
- Meanwhile, heat coconut cream, sugar and vanilla seeds over low heat until sugar has dissolved. Take off heat and set aside to cool.
- Squeeze water out from gelatin and add to warm coconut cream. Stir until dissolved. Continue to cool until about room temperature.
- Whip cream in a large bowl and then add coconut cream. Stir until combined – I used a hand whisk to help me here.
- Pour into moulds and set in fridge for at least 4 hours
- To serve, dip mould into hot water to loosen panna cotta and tip out onto a plate.
- *wobble plate*
- When loosening the panna cotta, don’t leave in hot water for too long. Instead take it in and out of the hot water bath at 15-sec intervals until you see it coming away from the edges when you wobble it/tip it at an angle.
- Also remember to give the wipe the bottom of the mould before you flip it out, you don’t want water on your plate!
- You could serve this alone or go all out with poached fruit or syrups or fresh berries.
- Panna cottas are pliable to all sort of flavourings – you could even add liquers or other flavours like coffee, caramel, chocolate. Experiment with them during the heating/cooling stage and strain additions if necessary before adding gelatin.
- I use ramekins as the moulds but you could use short glasses if you don’t have ramekins!