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Coconut panna cotta
Italian gelatin dessert with coconut
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Ingredients
Directions
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Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
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Put the stick, marrow, whipped cream, coconut milk and sugar in a saucepan and bring to the boil while stirring. Cook over low heat for 20 minutes.
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Soak the gelatine sheets for 5 minutes in cold water.
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Remove the cream mixture from the heat and allow to cool slightly. Remove the vanilla pod with a slotted spoon.
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Squeeze the gelatine sheets and add to the cream. Dissolve the gelatine while stirring and add coconut.
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Spread the cream over 4 openings of the muffin mold and cover with cling film. Put the mold in the refrigerator and let it stiffen for at least 4 hours.
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Push the panna cotta's out of the muffin mold and sprinkle with the rest of the coconut.
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Nutrition
280Calories
Sodium0% DV1.255mg
Fat32% DV21g
Protein8% DV4g
Carbs6% DV18g
Fiber8% DV2g
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