Coconut Panna Cotta

Ingredients:

  • 6.75 Full sheets of gelatin

  • 1/3 Cup Honey

  • 1 Can - Coconut milk, chaokoh brand, 13.5 oz can

  • Heavy cream as needed

  • 2 tsp - Vanilla paste

  • 5 Kaffir lime leaves

Procedure:

  1. Bloom gelatin sheets in ice water for 10 minutes.

  2. Pour coconut milk into a 4 cup measuring cup. Add heavy cream to measuring cup until the total amount in measuring cup is 2 3/4 cups.

  3. Pour milks into a saucepan and add honey and kaffir lime leaves. Stir with a spatula and bring to just simmer. DO NOT BOIL. Wring out excess water from bloomed gelatin and stir into mixture until completely dissolved. Let steep 5-10 minutes.

  4. Strain mixture through a sieve to remove kaffir lime leaves. Stir in vanilla paste.

  5. Pour into moulds and place into refrigerator uncovered to chill. Refigerate covered overnight.

Recipe from Pour Restaurant (CTAC cooking class)