Berry Panna Cotta
Ingredients
- 1 can coconut milk
- 20g coconut condensed milk
- 2 tsp agar agar
- 1 tsp beetroot powder
Coulis
- 1/4 cup frozen raspberries
- 1/4 cup frozen strawberries
- 2 tbsp water
- 1 tsp maple syrup
Preparation
Prepare the coulis in a pan by adding the frozen berries, water, and maple syrup. Heat until boiling and then lower heat to a medium level. Leave to simmer for 8 minutes. Leave to one side when done. Make sure you strain the mixture to remove seeds.
In a pan, heat half of the coconut milk, coconut condensed milk, and the strained coulis.
Before the mixture starts to boil add 1 tsp of agar powder. Whisk the mixture until it boils. Lower the heat and keep whisking for another minute.
Leave the mixture to sit and cool for 5 minutes but occasionally whisk to avoid it setting.
Prepare your mould. We used a silicone mould for this shape. Pour the mixture in and leave to set for 30 minutes.
Use the remaining half of the coconut milk and coconut condensed milk and repeat step the earlier steps. This layer will be coconut only.
Add 1 tsp of agar powder and whisk for 1 minute.
Leave to cool for 5 minutes, whisking occasionally.
Pour the mixture on the silicone mould and then leave to set for half an hour.
Wait until the panna cotta has cooled. We would recommend leaving it in the fridge.
Tips
The panna cotta can be served with fresh berries, or the unsieved coulis to reduce food waste.
