I have another dessert for you this month, but I found this one to be a little less fiddly than last month's! Shockingly easy and absolutely delicious. While you need to serve this in clear glass to fully appreciate the colour and the structure, it goes very well with a mug of tea and a cookie or two. If you make this, I'd love to see your final product, especially if you manage to plate it up with some pottery!
INGREDIENTS:
3 GELATIN SHEETS
3/4 CUP + 2 TBSP COCONUT MILK
1 CUP LIGHT CREAM
1/4 CUP SUPERINE SUGAR
1 VANILLA BEAN
FOR THE COULIS:
3 1/4 CUPS RED BERRIES OF YOUR CHOICE - (One type, or a mixture: strawberries, red currants, raspberries, or wild strawberries)
1/3 CUP CONFECTIONERS' SUGAR
1. Soften the gelatin sheets by soaking them in a bowl of cold water for about 10 minutes.
2. Pour the coconut milk, cream, and sugar into a saucepan. Split the vanilla bean lengthwise and scrape out the seeds with a small knife. Add the seeds to the saucepan, mix well, and bring the contents to a boil. Remove from the heat, cover and let rest for a few minutes to infuse.
3. Drain the gelatin sheets, then add them to the saucepan. Mix well. Pour the mixture into 4 glasses and refrigerate for 4 hours.
4. Prepare the coulis: Hull the strawberries and stem the red currants, if using. Pulse the fruit in a blender with the confectioners' sugar, then strain using a mesh strainer. Thin the coulis with a little water, if necessary (depending on the type of fruit used). Divide the coulis among 4 glasses of panna cotta, decorate with berries, and serve cold.
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