Enchanted Thai Coconut Panna Cotta

Allergens

Coconut

Ingredients

• 1 cup full
• fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup granulated erythritol
• 1/4 cup organic coconut cream
• 1 1/2 tsp unflavored gelatin powder
• 1/4 cup water, hot
• 1/2 tsp Thai jasmine tea leaves
• 1/4 tsp ground cardamom
• A pinch of ground cinnamon
• A pinch of sea salt
• Zest of 1 lime

Instructions

1. In a small bowl, sprinkle the gelatin over the hot water and stir until fully dissolved. Set aside to bloom.
2. In a saucepan, combine coconut milk, almond milk, erythritol, jasmine tea leaves, cardamom, cinnamon, sea salt, and lime zest. Heat over medium low heat, stirring occasionally, until the erythritol is fully dissolved and the mixture is warm but not boiling.
3. Remove the saucepan from heat and add the bloomed gelatin to the mixture. Stir until well combined.
4. Pour in the coconut cream and stir until fully incorporated.
5. Strain the mixture through a fine mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
6. Return the strained mixture to low heat and cook for 5 minutes, stirring constantly, until slightly thickened.
7. Pour the mixture into two serving dishes or ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until fully set.

Chef’s Insight

Allow the panna cotta to rest at room temperature for 10 minutes before serving for optimal texture.

Notes

Make sure to use full-fat coconut milk for a rich and creamy texture.