This is my much lighter yet still delicious version of the classic dessert, with beautiful flavours of vanilla and coconut. Panna cotta is a great dessert to make for a dinner party because it can be prepared up to a few days in advance and looks stunning when plated up. The berries can be marinated in other fruit liqueurs — try framboise (strawberry), for example.
|1 ⅓ cups||Coconut cream|
|3 ½||Gelatine leaves|
|1 ⅔ cups||Yoghurt, vanilla-flavoured or natural sweetened (Main)|
|½ tsp||Vanilla extract, or 1 teaspoon if using natural yoghurt|
|3 Tbsp||Water, boiling|
|3 Tbsp||Honey, or 4 if needed, to taste|
|1 to grease||Coconut oil, or neutral oil (canola, soy or rice bran) or butter|
|2 cups||Berries, fresh or frozen|
|½ cup||Cassis (blackcurrant liqueur)|
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- Soak gelatine leaves in cold water for 5–10 minutes.
- Whisk coconut cream, yoghurt and vanilla together.
- Remove soaked gelatine leaves from cold water and dissolve in boiling water.
- Add honey and stir until dissolved.
- Whisk gelatine and honey mixture into yoghurt mixture until well combined.
- Transfer mixture into a pouring jug (for easier pouring).
- Lightly grease six dariole moulds or small teacups or ramekins with oil or butter.
- Pour mixture into moulds, dividing equally. Refrigerate until set (at least 4 hours or overnight).
- Place berries in a bowl and pour over cassis. Leave to marinate for at least 30 minutes, or until ready to serve.
- To serve:Briefly dip moulds into hot water for 5–10 seconds and run the blunt edge of a knife around the inside of the mould to loosen. Carefully tip out onto a plate. Repeat with remaining panna cotta.
- Just before serving, spoon over some marinated berries and cassis.
TIP: You can use 3 1/2 tsp gelatine powder mixed with 3 Tbsp cold water. Leave to swell, then dissolve in 2–3 Tbsp boiling water.