Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, coconut rosewater panna cotta. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Coconut Rosewater Panna Cotta is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Coconut Rosewater Panna Cotta is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. 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:
- Get 200 ml cream
- Get 100 ml milk
- Get 200 ml coconut milk
- Take 75 g sugar
- Prepare 2 leaves gelatin, softened in cold water
- Make ready 2 teaspoon rosewater
- Take Mango Purée
- Take 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 with this exceptional food coconut rosewater panna cotta recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
