Panna cotta is an easy dessert you can make with very few ingredients and can be made ahead of time. You can infuse it with any flavours and other components to turn it into a fancy dessert. I like experimenting with panna cotta flavours.
Today I am sharing my two favourite panna cotta recipes. Green Tea and coconut panna cotta – both are so different from each other but equally yummy.
Green tea Pannacotta
This recipe makes 6 medium sized panna cotta
500ml heavy or double cream
2 tsp unflavoured gelatin
2 tbsp matcha powder (Japanese green tea)
50 grams of sugar (More if you like it sweeter)
Grease your moulds lightly with a flavourless oil.
In half a cup of milk mix the gelatin powder and set it aside for five minutes, allowing it to bloom.
In the mean time, heat the rest of the milk, cream and sugar together in a saucepan until very hot but not boiling. Add the matcha powder and mix well. Now add the gelatin and mix until the gelatin is dissolved. Strain it to get rid of any possible lumps. Now pour it evenly in to your prepared moulds. Cover the top and refrigerate for at least five to six hours.
When set, it should still wobble in the middle but won't be liquid.
To un-mould the panna cotta, dip the moulds in hot water for five to 10 seconds and flip it on to the serving plate. If you have a hard time taking them out, then leave in hot water a little longer. Serve with your favourite berries or sorbet.
Coconut panna cotta with coconut crumble
For the panna cotta:
1+1/3 cup coconut milk
1 cup cream
1 cup milk
1/2 cup sugar
3 tsp unflavoured gelatin
For the crumb:
1/3 cup cold butter
1/3 cup sugar
1/4 cup flour
1/2 cup desiccated coconut
Mango, orange or any fruit for garnish
To make the panna cotta, in 1/4 cup room temperature water, add the gelatin and keep aside for a few minutes, allowing the gelatin to bloom. Now place all the ingredients, except gelatin, in a saucepan and set over medium heat. Heat the mixture to the point just before simmering, remove from heat. Now add gelatin and whisk until dissolved. Strain the mixture and set over cold water to cool down.
Lightly oil six to seven medium size moulds. I used ramekins, as I don't have special mould for panna cotta. Pour the mixture evenly in the mould. Cover the moulds and let them set in the fridge for four to six hours.
For the coconut crumble, preheat the oven to 330°F/160°C.
Combine a major portion of the desiccated coconut and the rest of the ingredients in a food processor and blitz until combined. You can use your finger tips too, to combine the mixture. Transfer to a bench and roll out flat. Bake until cooked through, about 15 to 20 minutes. Remove from oven and cool. Crush the crumble to resemble breadcrumbs and add remaining desiccated coconut.
To serve, run a knife along the side of the mould of the panna cotta. Un-mould it gently. Sprinkle the crumb on your serving dish. Now place the panna cotta. Add your favourite fruits on top.