Home | Categories | Dessert | Coconut Lemongrass Panna Cotta
Coconut Lemongrass Panna Cotta

Delightful Coconut Lemongrass Panna Cotta

Delightful Coconut Lemongrass Panna Cotta

Are you ready to tantalize your taste buds with an exotic dessert that's both refreshing and decadent? Introducing the Coconut Lemongrass Panna Cotta, a sophisticated treat that brings tropical flavors right to your table. It's an elegant dessert that combines creamy coconut milk with the fresh, citrusy aroma of lemongrass, creating a perfect balance of flavors.

The Magic of Panna Cotta

Panna Cotta, an Italian dessert meaning 'cooked cream,' is celebrated for its smooth, silky texture and delicate, subtly sweet taste. This version takes it to a new level by infusing it with the unique flavors of coconut and lemongrass, making it a standout choice for any special occasion or casual indulgence.

Why You'll Love This Recipe

  • Easy to make: With just a few ingredients and simple steps, this recipe is approachable for both beginners and seasoned cooks.
  • Exotic flavors: The combination of coconut and lemongrass offers a refreshing twist on traditional panna cotta.
  • Impressive presentation: Despite being straightforward to prepare, it looks stunning and is bound to impress your guests.

Whether you're a seasoned panna cotta lover or new to this delightful dessert, the Coconut Lemongrass Panna Cotta promises to be a new favorite. Dive into this recipe and savor the harmonious blend of tropical flavors that will transport your senses to a culinary paradise.

Ingredients

  • 400 ml coconut milk
  • 200 ml heavy cream
  • 100 g sugar
  • 2 lemongrass stalks, finely chopped
  • 1 vanilla bean, split and seeds scraped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • Fresh mint leaves, for garnish
  • Toasted coconut flakes, for garnish

Мethod of preparation

1. In a saucepan, combine the coconut milk, heavy cream, sugar, chopped lemongrass, and vanilla bean (both the seeds and the pod). Heat over medium-low heat, stirring occasionally, until the mixture just begins to simmer. Do not let it boil. 2. Remove the saucepan from the heat and let it sit for 30 minutes, allowing the lemongrass and vanilla to infuse their flavors. 3. Strain the mixture through a fine-mesh sieve to remove the lemongrass and vanilla bean pod. Return the strained cream mixture to the saucepan. 4. In a small bowl, sprinkle the powdered gelatin over the cold water and let it bloom for about 5 minutes. 5. Gently reheat the strained cream mixture over low heat until it is warm but not boiling. Add the bloomed gelatin and stir until completely dissolved. 6. Divide the mixture evenly among ramekins or small serving glasses. Allow them to cool to room temperature before transferring to the refrigerator to chill for at least 4 hours, or until fully set. 7. To serve, garnish with fresh mint leaves and toasted coconut flakes for an added touch of elegance and flavor.

See also