Serves
8
1 ¼ ounce packet of powdered gelatin
2 cups milk
¾ cup sugar
¼ teaspoon kosher salt
13.5 ounces unsweetened coconut milk (1 can)
Sprinkle
the gelatin over ¼ cup of the milk and set
aside for 10 minutes. Combine the remaining 1 ¾
cup milk, the sugar and the salt in a saucepan and
bring to a simmer over medium heat, stirring occasionally.
Remove the pan from the heat. Whisk first the gelatin
mixture then the coconut milk into the pan.
Strain
the panna cotta mixture through a fine sieve then
pour it into eight 4-ounce ramekins or coffee cups;
chill overnight. The panna cotta can be served as
is or unmolded (run a warm knife around the edge of
each, then turn onto chilled plate. Serve with Passion
Fruit Sauce. |
