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🍰 Two-Layer Berry Coconut Panna Cotta

337 kcal · 30 min · 4 servings

Ingredients

• 6 tsp gelatin (-powder for cold dishes)
• 300 g frozen redcurrants (red and black)
• 55 g raw cane sugar
• 1 vanilla pod
• 125 g whipping cream
• 250 g crème fraîche
• 1 tsp vegetable oil
• 50 g white chocolate
• 2 egg yolks
• 100 ml coconut milk
• 15 g coconut flakes (2 tbsp)
• 6 spring flowers (for decorating)

Instructions

1. 1. Add the gelatin powder to the cold water and let it bloom.
2. 2. Place the redcurrants and sugar in a pot.
3. 3. Bring the berry mixture to a boil while stirring.
4. 4. Let the mixture simmer briefly.
5. 5. Strain the cooked berry mixture through a sieve.
6. 6. Measure out 250 milliliters of the strained puree and set it aside.
7. 7. Cut the vanilla pod lengthwise.
8. 8. Scrape the vanilla seeds out of the pod.
9. 9. Add the cream, the berry puree, and the crème fraîche to a pot.
10. 10. Heat the mixture, but do not let it boil.
11. 11. Stir half of the vanilla seeds into the warm cream mixture.
12. 12. Add the soaked gelatin to the cream mixture.
13. 13. Stir until the gelatin is completely dissolved.
14. 14. Grease six pudding molds.
15. 15. Divide the red berry mixture evenly among the molds.
16. 16. Fill the molds only two-thirds full.
17. 17. Place the molds in the refrigerator for at least two hours.
18. 18. Add the remaining gelatin powder to the water and let it bloom.
19. 19. Break the white chocolate into small pieces.
20. 20. Prepare a bowl of hot water.
21. 21. Melt the chocolate pieces over the bowl of hot water.
22. 22. Add the egg yolks, the remaining sugar, the coconut milk, and the coconut flakes to a bowl.
23. 23. Place the bowl over a second bowl of hot water.
24. 24. Whisk the mixture until it thickens slightly.
25. 25. Remove the bowl from the heat.
26. 26. Stir the soaked gelatin into the coconut mixture.
27. 27. Let the cream cool briefly.
28. 28. Whisk the remaining crème fraîche until light.
29. 29. Fold in the crème fraîche along with the melted white chocolate into the coconut cream.
30. 30. Pour the white coconut cream on top of the red layer in the molds.
31. 31. Place the molds in the refrigerator for at least three more hours.
32. 32. Dip the molds briefly in hot water.
33. 33. Release the panna cotta from the molds.
34. 34. Turn the panna cotta out onto plates.
35. 35. Garnish the panna cotta with edible spring flowers if desired.

Nutrition per serving

• kcal: 337
• Protein: 6 g · Fett/Fat: 26 g · Carbs: 20 g