Mini Desserts
For the panna cotta:
For the strawberry and raspberry compote:
A smooth and creamy coconut panna cotta topped with a delicious strawberry and raspberry fruit compote. The delicate coconut flavour pairs perfectly with the sweet and tangy berries, creating an elegant and refreshing dessert that's ideal for summer gatherings or special occasions.
Prepare the panna cotta. Pour the water over the Gellwe Food Gelatine and leave to bloom for 10 minutes. Pour the coconut milk and double cream into a saucepan, add the sugar and Gellwe Vanilla Sugar, and heat gently, stirring until the sugar has dissolved.
Bring the mixture almost to the boil, then remove the saucepan from the heat. Add the soaked gelatine and stir for approximately 1½ minutes, until completely dissolved.
Divide the mixture between 4 glasses of approximately 125 ml each, or 6 smaller dessert cups. Leave to cool, then cover each dessert with cling film and refrigerate for at least 5 hours, preferably overnight, until completely set.
Prepare the fruit compote. Wash the fruit and drain well in a sieve. Remove the stalks from the strawberries and cut them into quarters. Place the strawberries and raspberries in a saucepan with the sugar. Heat over a medium heat, add the lemon juice and 40 ml of water, and cook for approximately 5 minutes, stirring occasionally.
Remove the fruit from the heat and add the Gellwe Strawberry Flavour Jelly powder. Stir until completely dissolved. Leave the compote to cool, then refrigerate until thoroughly chilled. Serve with the coconut panna cotta.
