Food & Drink Magazine

Coconut and Cherry Layered Panna Cotta- SFC# 2

By Simplytadka1
Coconut and Cherry layered Panna Cotta- SFC# 2
Panna Cotta is a light, smooth and creamy dessert which serves after a meal. For Sweet fantasy club series #2, I choose panna cotta as a fusion dessert; you can choose any flavour or topping which you like it. Panna cotta means “cooked cream” is an Italian dessert. It’s my first attempt to prepare panna cotta at home. 

For this recipe, I choose two flavor one is coconut and second is cherry flavor which gives fabulous and tempting color together to this dessert. It’s an eggless pudding which prepared with combination of milk, cream, sugar and gelatine. To get perfect panna cotta, you have to refrigerate the liquid for minimum 4-5 hours. You can serve panna cotta with chocolate sauces, caramel, berries or fruit coulis. For vegetarian version, you can replace the gelatine with china grass or agar agar powder.  
Coconut and Cherry layered Panna Cotta- SFC# 2
Preparation Time: 10 Minutes Cooking Time: 20 Minutes Chilling Time: 4 Hours Servings: 4
Category: Italian Cuisine
Ingredients: For Coconut Layered 1 Cup Coconut Milk 1/2 Cup Cream 1/2 Cup Sugar 1 Tsp. Vanilla Essence
For Cherry Layered 1 Cup Cherry with syrup 1/4 Cup Cream 1/4 Cup Sugar
For Gelatine 2 Tbsp. Gelatine 1 Cup Water Coconut and Cherry layered Panna Cotta- SFC# 2
Coconut and Cherry layered Panna Cotta- SFC# 2
Instructions: For Gelatine Mixture Soak the gelatine into 1 cup water for 5 minutes and heat it on low flame until to dissolve. Keep aside to cool at room temperature.
For Coconut Flavor Combine the coconut milk, sugar and cream together in non-stick sauce pan. Boil and simmer over heat for 5 minutes, add vanilla essence and mix it.  Add half cup of gelatine mixture into sauce pan and boil 2 minutes. Keep aside to cool at room temperature. Place the mixture evenly in mold (3/4 Quantity). Place the moulds into freeze for two hours until to set.
For Cherry Flavor Combine glazed cherry, sugar and whipped cream together and blend it until smooth consistency. Add remaining gelatine portions into cherry puree mixture and add on the top of coconut mold as second layer and keep in freeze until to set. Serve chilled with fruit compote or sauces.



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