Coconut panna cotta with chopped pistachios

Ingredients

• 1 can (400 ml) coconut cream
• 150 ml double cream
• 140 gram caster sugar
• 1 teaspoon vanilla sugar
• Juice of ½ lemon
• 12 g powdered gelatine
• 2 tablespoon cold water
• 4 tablespoon chopped pistachios

Preparation

• 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.

Questions

Photos of members who cooked this recipe