Panna Cotta is versatile so it was perfect for experimenting with. My biggest worry with Panna Cotta is that it doesn’t set, so I kept to a ratio of 2 cups of liquid to 4 sheets of Gelatin and it turned out fine. I find that anything more than 2 tablespoons of rose-water is a little too strong for me ,but I suppose you could experiment with that yourself and adjust it to your taste. I was lucky enough to take a 6 week dessert course at the Culinary Institute in Dubai and one of the tips I picked up is to always use a whisk to stir any dairy (milk, cream, cheese etc.) you put on the stove, so do use a whisk to stir the cream to prevent it from becoming lumpy.
I’ve used fresh raspberries to keep it light and to counter the sweetness of the Panna Cotta, but you could make a raspberry sauce or include raspberries in the cream after cooking and before setting it in the fridge – like I said, Panna Cotta is versatile, so happy experimenting!
Makes 6 cups (depending on the size of the mould)
1 1/8 cup Whipping cream (or 1 cup + 2 tablespoons)
3/4 cup coconut milk (unsweetened)
1/8 cup rose water (or 2 tablespoons)
1/2 cup white sugar
3-4 raspberries to top
Rose petals to decorate
Submerge the Gelatin sheets in a bowl of cold water for about 10 minutes.
In a saucepan, combine the cream, coconut milk and sugar.
Slowly bring this to a boil, stirring the whole time with a whisk, until the mixture starts to boil. Turn it off and leave it on the heat for a few seconds.
Take the saucepan off the heat , drain & squeeze the Gelatin sheets (try to get out as much water as you can) and then add it to the cream mixture.
Stir until the Gelatin is fully melted into the cream.
Pour the mixture into the moulds, you can pretty much use any shape or size.
Leave the moulds in the fridge for at least 3 hours.
To de-mould :
Run a sharp knife along the edge of the Panna Cotta, separating it from the mould.
Place the mould almost to the top in a bowl of hot water (be careful it’s not boiling as the top of the Panna Cotta may melt).
Then turn it over onto a plate and tap the bottom of the mould to get the Panna Cotta out. Top with raspberries and rose petals.
I picked up this great tip from thekitchn.com – dampen the plate before turning the Panna Cotta out onto it, so you can adjust its’ position before serving. It’s difficult to move the Panna Cotta around on a dry plate.
Alternatively, you could garnish it beautifully and serve it up directly in the mould, for a small twist on the traditional way of serving it.
Davidlebovitz.com has a lot of information on working with Gelatin, so do take a look if you want to try this with powdered Gelatin instead.
x Anu & Suba