Churro-Inspired Vegetarian Coconut Panna Cotta with Chocolate Sauce and Orange Blossom Water

Allergens

None

Ingredients

• 1 cup full
• fat coconut milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 3 ounces dark chocolate, finely chopped
• 1/2 teaspoon orange blossom water
• Zest of one orange
• Orange slices and edible flowers for garnish

Instructions

1. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until the sugar is dissolved and the mixture begins to steam, but not boil.
2. In a small bowl, mix the gelatin with cold water and let it bloom for 5 minutes. Once bloomed, add the gelatin to the saucepan and stir until fully dissolved. Remove from heat and allow the mixture to cool to room temperature.
3. Pour the mixture into individual serving dishes, dividing evenly. Refrigerate for at least 4 hours or until set.
4. In a separate saucepan, melt the dark chocolate over low heat. Stir in orange blossom water and orange zest. Set aside to cool slightly.
5. Once the panna cotta has set, drizzle the chocolate sauce over each serving. Garnish with orange slices and edible flowers.

Chef’s Insight

To create a smooth, velvety panna cotta, it is essential to dissolve the gelatin fully before refrigerating.

Notes

For a more intense chocolate flavor, use a higher percentage of dark chocolate.