Coconut Cinnamon Panna Cotta
Well my lovelies, here is an amazing coconut-cream jelly (in essence) that will have you reaching for another one. It’s completely creamy and decadent – and there isn’t really a lot of sugar involved. It needs the crunch of a few coconut shards or some beautiful tropical fruits on the side; think pineapple, mango or even a choc dipped orange slice or three. This is one time you actually want a little wobble in your life.
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- 1 cinnamon stick(s)
- 60 Grams raw caster sugar BUY
- 300 Grams coconut milk Recipe
- 3 Teaspoons flavourless gelatin
- 300 Grams coconut cream (Kara) BUY
- 2 Teaspoons vanilla bean paste BUY
Place cinnamon and sugar into the Thermomix bowl and mill 20 sec/speed 10.
Add coconut milk and infuse 15 min/80°C/speed 2.
Add gelatin and stir 30 sec/speed 3 to dissolve.
Strain through fine sieve.
Return liquid to the clean Thermomix bowl and add coconut cream and vanilla. Stir 10 sec/speed 3.
Pour into lightly oiled dariole (small flower-pot shape) moulds or into serving bowls of choice and set overnight. To release from moulds, place dariole into warm water for a few seconds and turn out onto serving plate.
Serve with your choice of garnish on the side.
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