大象传媒

Coconut Panna Cotta with Raspberry and Orange Coulis

A really lovely light pud for Mum on Mother's day, smooth, Italian, exotic, what more could a Mum want!
For the Panna Cotta
1 x 400ml tin coconut milk
200ml almond milk or full cream milk
30g coconut sugar or you could use a dessertspoon of honey, maple syrup or a sweetner of your choice
zest of one orange
4 leaves of gelatine, or 3/4 teaspoon agar powder if vegetarian

Heat the coconut milk with the almond milk, sugar and zest of one orange. When it is just coming to the boil, and the sugar has dissolved, add the gelatine or agar and whisk thoroughly. Place 4 or 5 small shallow dishes, ramekins or one large dish onto a baking tray that will fit into your fridge. Pour the mixture into your dishes or ramekins and place into the fridge, leave to set for at least two hours.

For the Raspberry and Orange Coulis
100g frozen raspberries, and a few more for decoration
The juice of 1 orange
30g coconut sugar or your chosen sweetener
To Decorate
A few mint leaves, some fruit, maybe blueberries, raspberries, orange segments.

Spqueeze the orange juice into a small saucepan, add the raspberries and sugar and heat until the sugar has dissolved and the raspberries are hot and start to break down. Sieve the coulis into a bowl, squeezing all the pulp out ot the fruit. Place in the fridge to cool.
To turn the Panna Cotta out, loosen the edges by pulling them away with your finger from the side of the dish or run a knife around the edge. Put a plate upside down onto the dish, hold it in place while you swiftly turn the plate over. Holding the dish firmly in place, give it a little shake and you should hear the Panna Cotta come loose. Remove the dish, pour over the coulis and decorate with fruit, and lucky mint sprigs. Don't forget the flowers and chocolates!!
Happy Mother's Day!

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