Coconut panna cotta with raspberries
1 serving
180 minutes
Coconut panna cotta with raspberry is an exquisite dessert combining the tenderness of coconut milk and the freshness of raspberries. Inspired by Italian classics, this version features an airy texture and light sweetness without excess sugar thanks to erythritol. The history of panna cotta originates in northern Italy, where chefs aimed to create a delicate yet rich dessert. In this recipe, coconut adds an exotic touch while lemon juice provides a slight tartness that enhances the depth of flavor. It should be served chilled to enjoy the contrast of the velvety mass and juicy berry. Perfect as a finishing touch to a romantic dinner or as a refreshing light dessert on a hot day.
1
Soak the gelatin in cold water for 10 minutes.
- Gelatin: 8 g
2
Pour coconut milk into a saucepan and place it over medium heat.
- Coconut milk: 250 ml
3
Add erythritol.
- Erythritol: 1 teaspoon
4
Once the milk is heated, add the swollen gelatin.
- Gelatin: 8 g
5
Add lemon slice juice and stir until the gelatin dissolves. Then remove from heat.
- Lemon: 1 piece
6
Pour the milk into a suitable container and place it in the refrigerator for 2-3 hours until the mixture is fully set.
7
Chop the raspberries finely before serving.
- Raspberry: 8 pieces
8
Place the raspberries on top of the set mass.
- Raspberry: 8 pieces
9
Place 3 whole berries on top.
- Raspberry: 8 pieces
10
Serve immediately.
