Coconut Panna Cotta with Blackcurrant Coulis

Recipe for Coconut Panna Cotta with Gooseberry Coulis

Preparation time: 20 minutes
Portions: 4

Ingredients for the coconut panna cotta

• 500 ml coconut herbal drink
• 30 g of white sugar
• 6 sheets of gelatin (10 g)

Ingredients for the gooseberry coulis

• 100 g of black currants
• 30 g of sugar
• 1 tbsp water

Execute Recipe

1. Put cold water in a deep dish and immerse the gelatin sheets.
2. Let the gelatin soften for 5 minutes and at the same time proceed with the recipe for the coconut panna cotta.
3. In a small saucepan, add the coconut drink together with the sugar and heat to medium temperature.
4. Stir occasionally to dissolve the sugar and remove the pot from the stove as soon as the mixture is heated.
5. Squeeze the gelatin leaves, add them to the hot coconut drink, and stir a little until they melt.
6. Pour the mixture for the coconut panna cotta into a large bowl and to cool it, place it in a larger container with ice cubes, stirring for a few minutes. Alternatively, let the mixture cool in the bowl by itself and stir occasionally.
7. Divide the cold mixture into 4 molds and put the coconut panna cotta in the fridge for at least 4 hours.
8. For the gooseberry coulis, place the fruit, sugar, and water in a small saucepan and heat to a high temperature.
9. With a mortar or a fork, melt the gooseberries to extract all their juice and boil for 2-3 minutes, until we have a thick sauce.
10. Strain the gooseberry coulis and put it in the fridge to cool. We can keep it this way for a few days.
11. To unmould the coconut panna cotta, carefully place the molds in hot water for a few seconds and turn them over onto the plates to be served. Alternatively, we can heat the mold around the perimeter for a while with a blowtorch.
12. Serve the coconut panna cotta with a gooseberry coulis and a few fresh currants on top.