Coconut Raspberry Panna Cotta
Sometimes you feel like something indulgent yet light; sometimes your spiced palate needs cooling; sometimes you need something to soothe your soul. This suits all of the above……
2 x 400g tin coconut milk
300mls double cream
120g caster sugar
1 vanilla pod split in half lengthways
6 sheets of gelatine
350g raspberries (I used frozen)
2 tbsp caster sugar.
1. Heat the coconut milk, double cream, vanilla pod and sugar in a pan. When the sugar has melted, remove the seeds from the vanilla pod with the blunt side of the knife and add them and the seedless pod pack to the pan. Set it aside for about an hour for the vanilla to infuse .
2. Remove the vanilla pod from the pan and re-heat the mixture gently while you soak the gelatine leaves in water for 5 minutes.
3. Add the gelatine to the pan and stir it off the heat until it blends with the creamy coconut.
4. Pour into glasses and place them in the fridge for 4 hours or so to set.
5. Make raspberry puree by putting the raspberries and the sugar in a pan over a gentle heat. When the raspberries have become a pulp with the sugar, sieve the mixture into a puree.
5. Soak 2 gelatine leaves in cold water.
6. Put the puree in a jug and make it up to 300mls with warm water.
7. Add the gelatine and dissolve.
8. When the creamy coconut has set, add the warm but not hot (otherwise some white pannacotta will ruin the clear raspberry colour) raspberry jelly on top of the coconut and cream pannacotta.
9. Put it in the fridge for at least 2 hours until you ready to serve.
It does not matter if you leave this for a few days before serving; it is one of those wonderful prepared in advance puds.