Coconut panna cotta
Ingredients
for 4 person
| 5 dl | coconut milk |
| 2 dl | Free From Milch |
| 4 tbsp | sugar |
| 1 | vanilla pod, cut lenghtwise, seeds scratched out |
| 4 leaf | gelatine, soaked in cold water for 5 minutes, drained |
| 100 g | lactose-free chocolate, finely chopped |
| ½ dl | Free From Milch |
| 2 tbsp | coconut chipsko |
How it's done
Panna cotta
Bring the coconut milk, milk, sugar, vanilla pod and seeds to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through a sieve into a measuring cup, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Chocolate sauce
Place the chocolate and milk in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the moulds in warm water, tip the panna cotta out onto plates, serve with chocolate sauce and coconut flakes.
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