R is for Raspberry ... Raspberry and Coconut Panna Cotta
Raspberries are one of my favourite berries. And, even though they're pricier than strawberries, I prefer buying a plastic clamshell of fresh raspberries, half the size of the strawberry one. When they're on sale, I buy the 2 or 3 clamshells and start making plans on how to use them up.
I've pureed them and used the juice for a coulis over ice cream or in a gelee to top a vanilla bean panna cotta as well as just embedding the whole berries into the panna cotta.
I've also used mixed frozen berries to make a banana and berry smoothie.
In this post, I've combined fresh raspberries and coconut milk to make a lovely pink panna cotta.
Raspberry and Coconut Panna Cotta - serves 4 x 1/2 cup servings or 6 x 1/3 cup servings
1 cup whipping cream
3/4-1 cup coconut milk, divided
1-2 cups fresh raspberries (for a deeper pink colour, use 2 cups of berries)
1/4-1/3 cup regular sugar or honey
pinch of salt
2 tsp vanilla extract
3 tsp (1 tbsp) gelatin
1-2 tbsp vegetable oil to coat ramekins
NOTE: For a tarter panna cotta, replace part of the coconut milk with yogurt or creme fraiche.
Rinse raspberries several times and gently pat dry using paper towels.
Place berries and 1/2 cup coconut milk in the bowl of a blender. Pulse a few times and then strain through a coarse strainer to get out most of the seeds and pulp. Strain again through a finer strainer to get rid of the rest of the seeds. Pour contents into a measuring cup and add additional coconut milk until you have a total of one cup. Pour into a medium sized bowl.
In a small bowl sprinkle 2 tbsp cold water over the gelatin.
Scald the cream, sugar and salt in a small saucepan or in the microwave.
Let the cream mixture cool slightly and stir some into the gelatin. Then, add the gelatin mixture to the cream and pour into the strained raspberry/coconut milk mixture.
Add vanilla extract to the panna cotta mixture in the bowl and let cool for a further 5 minutes.
In the meantime, rinse your ramekins or silicone molds in cold water or oil lightly with vegetable oil. Pour the mixture into the ramekins and then place them in the refrigerator to set.
Before serving, run the tip of a sharp knife around the edge of the panna cotta and tip out onto a serving dish. You may pour a tablespoon or so of a fruit coulis on the plate before turning the panna cotta out onto the plate. You may use the tip of the knife to create a bit of an air space to release the vacuum that holds the panna cotta attached to the bottom. If the panna cotta is stubborn and doesn't want to release, dip the ramekin into a bowl of hot water for 30 sec or so and try again.
Or just eat it straight out of the ramekin. :)
I've pureed them and used the juice for a coulis over ice cream or in a gelee to top a vanilla bean panna cotta as well as just embedding the whole berries into the panna cotta.
I've also used mixed frozen berries to make a banana and berry smoothie.
In this post, I've combined fresh raspberries and coconut milk to make a lovely pink panna cotta.
Raspberry and Coconut Panna Cotta - serves 4 x 1/2 cup servings or 6 x 1/3 cup servings
1 cup whipping cream
3/4-1 cup coconut milk, divided
1-2 cups fresh raspberries (for a deeper pink colour, use 2 cups of berries)
1/4-1/3 cup regular sugar or honey
pinch of salt
2 tsp vanilla extract
3 tsp (1 tbsp) gelatin
1-2 tbsp vegetable oil to coat ramekins
NOTE: For a tarter panna cotta, replace part of the coconut milk with yogurt or creme fraiche.
Rinse raspberries several times and gently pat dry using paper towels.
Place berries and 1/2 cup coconut milk in the bowl of a blender. Pulse a few times and then strain through a coarse strainer to get out most of the seeds and pulp. Strain again through a finer strainer to get rid of the rest of the seeds. Pour contents into a measuring cup and add additional coconut milk until you have a total of one cup. Pour into a medium sized bowl.
In a small bowl sprinkle 2 tbsp cold water over the gelatin.
Scald the cream, sugar and salt in a small saucepan or in the microwave.
Let the cream mixture cool slightly and stir some into the gelatin. Then, add the gelatin mixture to the cream and pour into the strained raspberry/coconut milk mixture.
Add vanilla extract to the panna cotta mixture in the bowl and let cool for a further 5 minutes.
In the meantime, rinse your ramekins or silicone molds in cold water or oil lightly with vegetable oil. Pour the mixture into the ramekins and then place them in the refrigerator to set.
Before serving, run the tip of a sharp knife around the edge of the panna cotta and tip out onto a serving dish. You may pour a tablespoon or so of a fruit coulis on the plate before turning the panna cotta out onto the plate. You may use the tip of the knife to create a bit of an air space to release the vacuum that holds the panna cotta attached to the bottom. If the panna cotta is stubborn and doesn't want to release, dip the ramekin into a bowl of hot water for 30 sec or so and try again.
Or just eat it straight out of the ramekin. :)