Rosewater Panna Cotta - Try this exotic and sugarfree dessert
Panna Cotta means "set cream" so I have taken a few liberties here in completely changing this recipe. Sorry Italian people.
But it's changed for the better, trust me on this one.
By using coconut milk instead of cream you get a delicious dose of healthy fats, combined with the benefits of gelatin.
The natural sweetness of the coconut milk means that you don't need to add any sweeteners, unless you want to.
The fact that this comes together in about five minutes is just icing on the cake.
Enjoy!
Ingredients
Makes 4-6 serves
1 litre of coconut milk
12 leaves of gelatin
4-10 drops of rosewater flavouring
Edible rose petals for garnish, optional
Method
Place the gelatin leaves on cold water and soak for a few minutes until they start to gel.
Pour the coconut milk into a saucepan and heat over medium heat.
Squeeze any excess water from your gelatin leaves and add them to the coconut milk.
Stir until completely dissolved.
Add rosewater to taste (please be cautious with this, a little goes a long way. Add a couple of
drops at a time, tasting in-between)
You can also add the tiniest hint of pink food dye if you'd like that blush of colour.
Pour into panna cotta moulds or glass jars and place in the refrigerator until set.
Garnish with edible rose petals before serving.
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