Coconut Panna Cotta With Kiwi Mint Coulis Recipes

Steps:

• Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
• Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
• In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
• Strain this mixture through a fine sieve.
• Pour into serving ramekins and chill overnight to set.
• Layer the coulis on top of the Panna Cotta.

Steps:

• Grease 6-6oz ramekins and place on baking sheet.
• Pour 1/3 of the milk in pan and sprinkle in the gelatin.
• Let sit until gelatin softens and swells, about 3 min.
• Add the remaining milk and sugar and place over medium heat.
• Cook, stirring constantly, until sugar and gelatin dissolves.
• Do not boil.
• Remove from heat and gently stir in cream and vanilla until blended.
• Divide mixture into ramekins.
• Cover and refrigerate for at least 6 hours or up to overnite.
• Carefully remove custards and serve with topping.
• For topping.
• In a food processor combine raspberries and sugar.
• Pulse until berries are pureed.
• Then press the puree thru a sieve to extract the juice.
• Stir in lemon juice and add more sugar if needed.
• Pour over custards and garnish with raspberries or sliced strawberries.

Steps:

• Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
• Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
• Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
• Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
• Invert cups onto plate and top with chopped, or puréed mango.