Chocolate and Coconut Panna Cotta

Name: Chocolate and Coconut Panna Cotta
Yield: 5
Ingredients: cream 33-35% 500 ml; sugar 50-70 g; gelatin 10 g; chocolate 100 g; coconut milk 300 ml; sugar 50-70 g; gelatin 7 g; desiccated coconut

A fragrant, delicate, and refreshing dessert. Any preferred chocolate can be used as a base. The recipe makes 5-6 servings.

Total cooking time: not set
Number of servings: 5
Recipe difficulty: 3 / 5

Vegetarian Gluten free Egg free Nut free Halal Kosher

Ingredients

for 5 servings

cream 33-35% 500 ml
sugar 50-70 g
gelatin 10 g
chocolate 100 g
coconut milk 300 ml
sugar 50-70 g
gelatin 7 g
desiccated coconut

Instructions

Preparing the chocolate layer

Step 1 of 13

Soak the gelatin in 100 ml of water for the time specified on the package.

Step 2 of 13

Heat the cream almost to boiling, but do not let it boil.

Step 3 of 13

Stir in the sugar.

Step 4 of 13

Add the chocolate.

Step 5 of 13

Mix well.

Step 6 of 13

Stir in the gelatin and cool to room temperature.

Step 7 of 13

Pour the mixture into molds, filling them ⅔ full. Place in the refrigerator until completely set (4–6 hours).

Preparing the coconut layer

Step 8 of 13

Soak the gelatin in 70 ml of water for the time specified on the package.

Step 9 of 13

Heat the gelatin until fully dissolved, without boiling it.

Step 10 of 13

Combine the sugar and coconut milk.

Step 11 of 13

Add the gelatin and mix.

Step 12 of 13

Carefully pour the mixture over the chocolate panna cotta. Leave in the refrigerator until completely set (4–6 hours).

Step 13 of 13

Before serving, you can garnish with desiccated coconut.