Coconut panna cotta with chopped pistachios
Ingredients
4
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Preparation
Preparation5 min
Cook time10 min
- In a small bowl place gelatine then sprinkle with cold water. Leave to stand for 5 minutes.
- Meanwhile in a saucepan add coconut cream, double cream, sugar and vanilla sugar. Bring it to a gentle boil; stir until sugar has dissolved.
- Remove from the heat and add gelatine, stir until dissolved.
- Press trough the sieve before dividing between 4 individual ramekins or pudding basins.
- Leave to set in the fridge for 4 hours or preferably overnight.
- When ready to serve, dip the panna cotta ramekins into hot water until they just loosen at the sides, then invert onto serving plates.
- Sprinkle with chopped pistachios.
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