How to make coconut panna cotta

A custardy chilled panna cotta served with berries and nectarines. Picture Fred R Conrad/The New York Times

A custardy chilled panna cotta served with berries and nectarines. Picture Fred R Conrad/The New York Times

Published Aug 12, 2019

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As a dessert, custardy chilled panna cotta satisfies like ice cream, but doesn’t melt, and so is easier to serve. 

The addition of coconut milk and cardamom is a nice twist, and juicy berries and nectarines, with a hint of ginger, a delicious accompaniment.

COCONUT-CARDAMOM

PANNA COTTA 

(Serves 6)

Ingredients

- 1½ cups single cream

- ¼ cup plus 2 tbs sugar

- 3 cardamom pods, smashed

- tsp salt

- 1 cup coconut milk (unsweetened)

- 1½ tsp powdered gelatin

- For garnish:

- ½ cup blackberries or raspberries, or a mixture

- 2 tsp sugar

- ½ tsp grated ginger

- 2 small nectarines or peaches, optional

Method

- In a small saucepan, warm the cream over medium-low heat. Do not allow the cream to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off the heat and let cool.

- Stir in coconut milk.

- Put gelatin in a small bowl and add 2 tablespoons cold water. Let it dissolve, about 5 minutes, then add to the mixture; stir well.

- Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 113g ramekins or custard cups.

- Cover with plastic wrap and refrigerate until firm, about 2 hours.

- Put berries in a bowl and sprinkle with the sugar and grated ginger.

- Mix gently and macerate for

10 minutes. Add slices of nectarine or peach, if desired.

- To serve, run a knife around the edge of the ramekin, then invert the ramekin over the dish. Shake gently to unmold.

The New York Times

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