Coconut panna cotta with fresh blueberries

Cook time: 5 minutes

Prep time: 5 minutes

Serves: 8

500ml cream

250ml coconut milk

4 leaves gelatine

150g raw sugar

½ t vanilla paste

2 kaffir lime leaves (optional)

8 flexible panna cotta moulds

1 cup fresh blueberries

2T red wine vinegar

2T raw brown sugar

Start by soaking the gelatine leaves in cold water.

Combine the cream, coconut milk, lime leaves and vanilla. Heat slowly until bubbles appear on the side of the pot.

Remove from the heat and stir in the sugar, using a spatula to stir until dissolved. Then squeeze out as much water from the gelatine by squeezing between your hands, then adding the gelatine to the cream mixture. Stir until dissolved and allow to cool slightly.

Pour mixture into moulds and allow to set in the fridge overnight.

Place the blueberries into a small pot along with the remaining ingredients. Bring to the boil and turn down until the liquid has halved. Remove from the heat and cool until required.

To serve, turn out the panna cotta by sliding a small knife around one side of the mould to release the suction.

Tip the panna cotta out onto a plate and top with the blueberries.

LISTEN ABOVE

Coconut panna cotta with fresh blueberries 
Cook time: 5 minutes 
Prep time: 5 minutes 
Serves: 8 
500ml cream 
250ml coconut milk 
4 leaves gelatine 
150g raw sugar 
½ t vanilla paste 
2 kaffir lime leaves (optional) 
8 flexible panna cotta moulds 
1 cup fresh blueberries 
2T red wine vinegar 
2T raw brown sugar 
Start by soaking the gelatine leaves in cold water.
Combine the cream, coconut milk, lime leaves and vanilla. Heat slowly until bubbles appear on the side of the pot. 
Remove from the heat and stir in the sugar, using a spatula to stir until dissolved. Then squeeze out as much water from the gelatine by squeezing between your hands, then adding the gelatine to the cream mixture. Stir until dissolved and allow to cool slightly. 
Pour mixture into moulds and allow to set in the fridge overnight. 
Place the blueberries into a small pot along with the remaining ingredients. Bring to the boil and turn down until the liquid has halved. Remove from the heat and cool until required. 
To serve, turn out the panna cotta by sliding a small knife around one side of the mould to release the suction. 
Tip the panna cotta out onto a plate and top with the blueberries. 
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.