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:
Bloom gelatin sheets in ice water for 10 minutes.
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.
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.
Strain mixture through a sieve to remove kaffir lime leaves. Stir in vanilla paste.
Pour into moulds and place into refrigerator uncovered to chill. Refigerate covered overnight.
Recipe from Pour Restaurant (CTAC cooking class)