Coconut panna cotta with blueberries (10 Jan 2017)
Coconut panna cotta with blueberries
Recipe by Zola Nene
For the blueberries: 180g blueberries 2 Tbs Selati Demerara sugar
For the panna cotta: 3 sheets Gelatin leaves (6g) 500 ml coconut milk 350 ml milk ¼ cup Selati Castor snow
Toasted coconut to serve Fresh blueberries
Place blueberries into a pot along with the demerara sugar, and cook until the berries begin to burst, remove from the heat and set aside to cool. Place the gelatin leaves into cold water to soften. Place the coconut milk, milk and castor sugar into a pot and bring to a simmer. Remove from the heat then add the gelatin leaves and stir to dissolve. Pour the panna cotta mixture into a shallow serving dish. Spoon over the blueberry mixture then swirl gently to partially colour the white panna cotta. Place into the fridge to set. Serve sprinkled with toasted coconut and extra blueberries.