Silky smooth panna cotta. Spicy, gingery syrup. A light dessert that's simple to prepare and perfect for after dinner.
Cuisine: Fusion Food
Keyword: Coconut Panna Cotta
Author: The Subversive Table | Lis Lam
Coconut Panna Cotta
1can400ml/14.5 oz coconut milk (not the boxed kind or “light” version)
2 1/4tspgelatineusually 1 small packet
crystalized ginger, cut into thin strips(optional)
Make Ginger Syrup
In a small sauce pan, combine water and sugar and bring to a boil. Mix with spoon until the sugar dissolves. Add sliced ginger. Lower heat and simmer until dark and syrupy, about 25-30 minutes. Remove from heat and set aside to cool. Store in the refrigerator in a sealed container with some of the boiled ginger slices. This will keep for a long time this way, as long as the ginger slices are covered in liquid.
Make Panna Cotta
In a small bowl, add water. Carefully sprinkle the gelatine over the top. Make sure to spread the granules evenly and not in one clump. Set aside to bloom, about 5 minutes.
Meanwhile, heat the coconut milk until the liquid is warm and just starts to steam. If the coconut milk comes out in clumps, that's ok. Canned coconut milk separates into solid coconut creme and milk. Whisk and the problem should be resolved.
Add sugar. Whisk until combined. Remove from heat and whisk in the gelatine mixture.
Pour into small glasses or ramekins. To make the pouring easier, use a large measuring cup. Chill for at least 2-4 hours, preferably overnight.
When serving, spoon 1-2 teaspoons of the ginger syrup over the top of each cup/ramekin. There should be a very thin layer of ginger syrup that floats over the top of the firmed up panna cotta.
Optional: use small slices of crystalized ginger for garnish, if desired. Serve with additional ginger syrup so that people can help themselves to more.
*This recipes is easy to multiply. Simply double, triple, or quadruple the ingredients. Just remember, every 4 servings requires 1 can (400 ml/14.5 oz) coconut milk, 1/4 cup sugar, 2 1/4 tsp gelatine, 1/2 cup water.