Panna cotta is the thick, creamy Italian dessert comparable to Latin flan or French crème brûlée. Unlike the richness of a custard dessert, panna cotta is delightfully light and versatile in flavor. Start with a creamy base of coconut milk, sweetened condensed milk and heavy cream. After heating the milk mixture, let it cool and stiffen in several small ramekins. The petite panna cottas pop out of their molds and present beautifully with a drizzle of deep red hibiscus syrup and a scattering of dried hibiscus flowers.
Coconut Panna Cotta With Hibiscus Syrup
Panna Cotta Mixture
In heavy saucepan, combine coconut milk, condensed milk and heavy cream. Add salt, vanilla and cornstarch or arrowroot. Stir together and heat to simmer.
While milk mixture heats, combine gelatin with 4 Tbsp. water or milk in small bowl. Let rest 1 minute.
When milk mixture comes to a simmer, remove from heat and stir in gelatin. (Note: Texture should be smooth and velvety.)
Fill 6-8 ramekins or small dessert bowls with mixture and set aside to cool.
To make hibiscus syrup, bring all ingredients to boil in saucepan. When mixture thickens, remove from heat.
Using strainer to remove hibiscus flowers and cinnamon stick, pour syrup into storage container. Refrigerate until panna cotta is ready to serve.
Using beeswax wrap or plastic wrap, cover ramekins and refrigerate 2-3 hours for soft consistency or 4-5 hours for firmer consistency.
To serve, carefully remove panna cotta from ramekin, drizzle on hibiscus syrup and sprinkle with dried hibiscus flowers.
- For a sweeter syrup, use 1/3 cup light brown sugar.
- Grab these ingredients and more at Vitacost.com.