Coconut Panna Cotta with Passion Fruit

Preparation instructions:

• 1.

  Cover the gelatine with water and set aside to bloom. Chop the white chocolate into smaller pieces and place in a bowl. Pour the coconut milk into a saucepan and bring to the boil. Pour the hot coconut milk over the chocolate and leave for approximately 1 minute to allow the temperatures to equalise.

• 2.

  Stir until smooth. You can also pass the mixture through a fine sieve if desired. Gently heat the swollen gelatine on the hob or in the microwave until completely dissolved.

• 3.

  Do not allow the gelatine to boil, as this may affect its setting properties. Remove from the heat, add it to the warm coconut milk and chocolate mixture, and stir thoroughly.

• 4.

  Prepare 3 panna cotta moulds, each with a capacity of approximately 130 ml. Divide the mixture evenly between the moulds and cover each one with cling film. Refrigerate until completely set.

• 5.

  Before serving, dip each mould into hot water for a few seconds and gently loosen the edges with a knife. Carefully turn the panna cotta out onto a serving plate. Cut the passion fruit in half, scoop out the pulp and spoon it over the desserts.

• 6.

  Enjoy!

Enjoy your meal