Saturday, April 10, 2010
Chocolate and Coconut Pannacotta
It looks like I can't stay away from desserts for too long. |This time I had the obcessive idea for a pannacotta and found some double cream leftovers in the fridge. Of course what other idea could I be struck by than the simple and elegant pannacotta?
I was planning to use all this double cream for cupcake icing, but finally changed my mind. The same applies to the leftover chocolate.
The recipe was adjusted in the process of making, and I would say, it could ave used 3 packs of gelatine instead of two, because the jelly became a bit softer than I was imagining.
makes 8-10 panacottas or 6 cups
600 ml doube cream
400 ml cocnut milk
50 gr grated cocnut
6 tbsp sugar
30 gr white chocolate
30 gr dark chocolate
2-3 packs gelatine (or gelatine leaves according to instructions) dissolved in 100 ml hot water
In a saucepan heat the double cream, add the cocnut milk and heat through. Sprinkle the sugar and stir until it dissolves. Add the desiccated coconut and stir well. Do not bring to the boil.
Add the white and dark chocolates, continue to stir and do not allow to boil.
All the process must take about 15 minutes.
In the meantime dissolve the gelatine in hot water until it dissolves and add to the hot cream liquid.
Remove from heat, continue to stir for a minute or two, then place in suitable forms or cups.
Refrigerate after it cools down for 4-6 hours.