Panna cotta with cherries and coconut

Веган панакота с черешов сос2 1024x680 Panna cotta with cherries and coconut

Panna cotta with cherries and coconut


400 ml coconut cream (22% fat or more)
4 tablespoons sugar
1 tablespoon dried coconut (finely ground)
10 g gelatin*

200 g pitted cherries
2 tablespoons brown sugar

Cherries to serve

* For a vegan version, use agar-agar while respecting the proportions and technology specified on the packaging.

 Веган панакота с черешов сос 22 682x1024 Panna cotta with cherries and coconut


Mix the sugar, grated coconut and coconut cream in a saucepan. Heat until the sugar dissolves. Soak the gelatine in 2 tablespoons of water for 5 minutes, then melt in a bain-marie. Stir it into the coconut mixture. Finally, pour the panna cotta into small greased cups. Refrigerate for several hours.

Meanwhile, prepare the sauce. Pit and cut the cherries into cubes. Place them in a saucepan and add the sugar. Cook over low heat, lidded, until the sauce thickens like a jam. Optionally, flavor with a pinch of cinnamon and 1 clove. Leave aside to cool.

Unmold the panna cotta into dessert plates and drizzle with sauce. Garnish with fresh cherries and serve.

Веган панакота с черешов сос 32 1024x681 Panna cotta with cherries and coconut

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