Have you ever wanted to impress your guests with a fancy dessert but you're too nervous to put the time and effort into one? Well I have a fool-proof beautiful dessert for you guys that tastes incredible and looks like it can be served at restaurants! Panna Cotta is an Italian dessert that is made with a sweetened cream that is molded and topped usually with a fruit syrup. For the base I mixed coconut milk with beef gelatin, sugar and other ingredients that I set for four hours to mold into perfection. I then topped the coconut base with a sweet berry syrup that added a sweet and tangy flavor to the light and creamy panna cottta!
Optional: top the fruit syrup with some sweetened coconut for a contrast of colors and added coconut flavor!
I added fresh fruits to the syrup I made once it was at room temperature to break up the textures and bring in fresher flavors.
This dessert has been on my inspiration board for quite some time but when I saw that this is traditionally made with whole milk I shied away a bit because I try to make many of my meals somewhat dairy free especially when it's the main ingredient in the dish. I then experimented trying it with coconut milk and it was a perfect substitute! I used sweetened coconut milk and it was even tastier than I had imagined. It set really well and didn't scald at all.
For the berry syrup I chose strawberries and raspberries for the flavors. You can use blueberries, blackberries, peaches, oranges, really any fruit that works as a syrup! It's all about preference and I like how the sweet and slightly sour flavors accommodate to the smooth and subtle coconut base.
Prep Time: 10 minutes Serves: 6 People
Cook Time: 30 minutes
Set Time: 4-5 Hours
Total Time: 4 hours, and 40 minutes
INGREDIENTS:
For the Base:
1 cup Canned Coconut Milk, sweetened
2 1/2 tsp. Unflavored Gelatin, I used beef
2 cups Heavy Whipping Cream
1/2 cup + 2 Tbsp. Sugar
Pinch of Salt
1 tsp. Vanilla
1 cup Sour Cream
For the Syrup:
2 cups Strawberries, halved
2 cups Raspberries
6 Tbsp. White Sugar
1 Tbsp. Lemon Juice
1/4 cup Strawberry Preserves
INSTRUCTIONS:
In a medium saucepan off of the heat, add in the coconut milk and the gelatin. Allow the gelatin to sit for five minutes until it has softened.
Transfer the saucepan to the stove and begin cooking it on medium-low heat. Continuously stir the mixture until all of the gelatin has dissolved, about five minutes.
Pour in the heavy whipping cream, the sugar, vanilla, and salt. Continue stirring on medium-low heat until the sugar has dissolved, about five minutes.
Remove the saucepan from heat and allow the contents to cool for about 5 minutes.
In a large bowl, add the sour cream. Slowly pour in the coconut mixture onto the sour cream and whisk until you have a smooth and creamy consistency, about one minute of whisking.
Divide the panna cotta evenly into six small glasses or ramekins. If you want to achieve the look I made, place six glasses on a cupcake sheet and slant them into each cupcake hole before pouring in the contents.
Refrigerate the filled glasses for 4-6 hours until they have molded into a jello-like consistency.
In a small saucepan, combine half the strawberries, half the raspberries, the sugar, preserves, and the lemon juice. Bring it to a low boil and boil for 5-7 minutes until everything has become a syrup-like texture.
Strain the syrup to remove any solid fruit pieces. Once it has cooled to room temperature, add in the remaining fresh berries.
Once the panna cotta has molded, spoon the syrup over the panna cotta.
Serve chilled and enjoy!
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