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coconut panna cota 016faW



1 1/2 cups pouring cream

400 ml.  coconut milk

1 tsp. Queen vanilla bean paste (or use 1 vanilla bean, split and seeds scraped)

1/2 cup caster sugar

3 tsps. gelatine powder

Seasonal fruit, to serve



1. Place the cream, coconut milk, sugar and vanilla bean paste in a saucepan. Cook stirring, for 3-5 minutes or until sugar dissolves. Slowly bring to a simmer over medium heat. Remove form heat and set aside to cool slightly.

2. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine powder and stir until dissolved. Cool slightly, then stir into the warm cream mixture. Strain cream mixture into a jug.

3. Lightly oil (I used coconut oil) 6 x 6cm (tall) dariole moulds. Place on a tray and pour in cream mixture. Refrigerate for at least 4-6 hours or overnight.

4. To serve, turn onto a serving plate and serve with fresh seasonal fruit and micro herbs (optional). You can also serve this with raspberry coulis if you like.



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