Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, coconut rosewater panna cotta. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Coconut Rosewater Panna Cotta is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Coconut Rosewater Panna Cotta is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have coconut rosewater panna cotta using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Coconut Rosewater Panna Cotta:
- Take 200 ml cream
- Prepare 100 ml milk
- Take 200 ml coconut milk
- Get 75 g sugar
- Take 2 leaves gelatin, softened in cold water
- Take 2 teaspoon rosewater
- Make ready Mango Purée
- Prepare Fresh mango and coconut flesh for decorations
Instructions to make Coconut Rosewater Panna Cotta:
- For the panna cotta, place all the ingredients, except gelatin, in a saucepan and set over medium heat. Heat the mixture to just before simmering, remove from heat, add gelatin and whisk until dissolved. Strain mixture and set aside to cool.
- Once mixture has cooled, pour into individual dariole mould and place in the fridge for 6 hours or until set.
- To serve, remove panna cotta from fridge and un-mould each onto a serving plate. Add some mango purée and garnish with fresh mangoes and coconut flesh.
So that is going to wrap it up for this exceptional food coconut rosewater panna cotta recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
