Weekend-5-13
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Coconut<br />
panna cotta<br />
with coconut<br />
crumble<br />
Directions:<br />
1. To make the panna cotta, in 1/4<br />
cup room temperature water, add<br />
the gelatin and keep aside for a<br />
few minutes, allowing the gelatin to<br />
bloom. Now place all the ingredients,<br />
except gelatin, in a saucepan and set<br />
over medium heat. Heat the mixture<br />
to the point just before simmering,<br />
remove from heat. Now add gelatin<br />
and whisk until dissolved. Strain the<br />
mixture and set over cold water to<br />
cool down.<br />
2. Lightly oil six to seven medium size<br />
moulds. I used ramekins, as I don’t<br />
have special mould for panna cotta.<br />
Pour the mixture evenly in the<br />
mould. Cover the moulds and let<br />
them set in the fridge for four to six<br />
hours.<br />
3. For the coconut crumble, preheat the<br />
oven to 330°F/160°C.<br />
4. Combine a major portion of the<br />
desiccated coconut and the rest of<br />
the ingredients in a food processor<br />
and blitz until combined. You can use<br />
Ingredients:<br />
For the panna cotta:<br />
• 1+1/3 cup coconut milk<br />
• 1 cup cream<br />
• 1 cup milk<br />
• 1/2 cup sugar<br />
• 3 tsp unflavoured gelatin<br />
• For the crumb:<br />
• 1/3 cup cold butter<br />
• 1/3 cup sugar<br />
• 1/4 cup flour<br />
• 1/2 cup desiccated coconut<br />
• Mango, orange or any fruit<br />
for garnish<br />
your finger tips too, to combine the<br />
mixture. Transfer to a bench and roll<br />
out flat. Bake until cooked through,<br />
about 15 to 20 minutes. Remove<br />
from oven and cool. Crush the<br />
crumble to resemble breadcrumbs<br />
and add remaining desiccated<br />
coconut.<br />
5. To serve, run a knife along the side<br />
of the mould of the panna cotta. Unmould<br />
it gently. Sprinkle the crumb<br />
on your serving dish. Now place the<br />
panna cotta. Add your favourite fruits<br />
on top. •<br />
Photos: Farzana Romine<br />
WEEKEND TRIBUNE | FRIDAY, JULY 21, 2017 7
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