Coconut pannacotta with orange granita



This is our dessert tonight. I have copied this recipe from a London restaurang but adopted it a little bit. I like to serve it with raspberries, mango pure or with orange granita in Summer. The granita is just frozen orange juice with chopped leaves of mint and a few drops of Grand Marnier. Freeze it in a plastic container until semi-frozen. Scrape the granita with a metal spoon to loosen texture, then return to the freezer until ready to serve. Make sure that the oranges are sweet enough.
Regarding the pannacotta you probabbly need to adapt the amount of gelatine as the size of the gelatine leafs varies from country to country. For 4 persons you need:
2        sheets of leaf gelatine
100 g  white chocolate
500 ml coconut milk
  1. Soak the gelatine in cold water for 5 min.
  2. Gently melt the white chocolate
  3. Warm the coconut milk until almost simmering, then remove from the heat.
  4. Squeeze the gelatine leafs and add to the hot milk stirring until melted.
  5. Pour the milk on to the chocolate, whisking until smooth.
  6. Pour the pannacotta into serving glasses and allow to cool. Then chill in the fridge for 8 hours
  7. To serve, scrape shavings from the granita and place on top of the pannacotta.

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