Hi, I’m Clara. Today, we’re going to make coconut rosewater panna cotta recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Coconut Rosewater Panna Cotta Recipe
Coconut Rosewater Panna Cotta is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Coconut Rosewater Panna Cotta is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut rosewater panna cotta using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Coconut Rosewater Panna Cotta:
- Prepare 200 ml cream
- Get 100 ml milk
- Take 200 ml coconut milk
- Take 75 g sugar
- Prepare 2 leaves gelatin, softened in cold water
- Prepare 2 teaspoon rosewater
- Take Mango Purée
- Prepare Fresh mango and coconut flesh for decorations
Steps to make Coconut Rosewater Panna Cotta:
- For the panna cotta, place all the ingredients, except gelatin, in a saucepan and set over medium heat. Heat the mixture to just before simmering, remove from heat, add gelatin and whisk until dissolved. Strain mixture and set aside to cool.
- Once mixture has cooled, pour into individual dariole mould and place in the fridge for 6 hours or until set.
- To serve, remove panna cotta from fridge and un-mould each onto a serving plate. Add some mango purée and garnish with fresh mangoes and coconut flesh.
So that is going to wrap it up for this special dish coconut rosewater panna cotta recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
