I have tried Panna Cotta in absolutely every restaurant that I have been to, all over the world. So there is no denying that I consider myself a bit of a connoisseur on Panne Cotta. I have never made it because I like to keep it as a treat when I am out. But then Kelly came home from California, and with her, this delicious coconut Panna Cotta which she made for us . It was different to any other that I had tasted. Normally it is made with cream, milk and sugar, but this one was made with coconut milk, yoghurt and sweetened with agave syrup, making it a healthier option. It was subtle, yet with just enough coconut flavor to give it interest, and to top it all, the perfect consistency. I was also under the impression that it wasnt easy to make because I have had so many that were too hard , and I always thought that if the chefs couldn’t get it right, then I was certainly not going to attempt it.
But hey presto this one is Perfect, so give it a try if you like coconut milk.
An Italian restauranteur friend once told me - ”Panna cotta should be like a young woman’s breasts – firm yet slightly wobbly to the touch” What an apt way of putting it .
It is traditionally from Northern Italy in the Piedmont, but is eaten all over Italy where it is served with Fruitti di bosco, (Fruits of the Forest ) which are mixed wild berries or with a chocolate sauce. I have added some gorgeous baby tinned pears in a little Agave syrup to slightly sweeten them. I think this is a more subtle flavor as opposed to the mixed fruit which can sometimes be a bit sour and overpowering.
- 1 (140z) can coconut milk
- 3 leaves gelatine
- 1 vanilla bean pod
- 4 Tablespoons agave syrup or honey
- 1 cup plain yoghurt
- Lightly spray 10 muffin silicone cups with Spray and Cook or oil lightly.
- Split the vanilla bean pod and add the seeds and the pod to the can of coconut milk and heat until boiling. Take off the heat.
- Place the 3 leaves of gelatine in a small amount of water to soften.
- Squeeze out excess water from gelatine and add the soften leaves to the pan of boiled coconut milk.
- Whisk until dissolved.
- Add the agave syrup.
- whisk in the yoghurt and then pour into the prepared silicone cups.
- Allow to set overnight.
