Coconut and Vanilla Bean Panna cotta with Orange Jelly

  • Serves: 8

Ingredients

Pannacotta

  • 1 x 400g can of Coconut cream
  • 300g thickened cream
  • 4 x tbsp Castor Sugar
  • 1 x tbsp Queens Vanilla Bean Paste
  • 3 x Platinum strength Gelatine Sheets

Orange Blossom Jelly

  • 1 x tsp Orange blossom essence
  • 3/4cup Apple juice
  • 1 x Platinum strength Gelatine Sheet

Topping

  • 1 x Orange segmented
  • 1 x Punnet of Blueberries
  • 1/2 x small packet Pistachio nuts - finely chopped
  • 1 x packet of edible flowers
  • 4 x Figs - cut in half

Directions

Panna cotta

Combine the coconut and thickened cream, sugar and vanilla in a saucepan and bring slowly to the boil. Make sure you stir constantly until the sugar dissolves. Set aside.
Soak the gelatine sheets in water for a couple of minutes and then squeeze out excess water before adding back to the mixture. Make sure you whisk the gelatine through, until all dissolved and pour into glasses/molds and refrigerate for approx 2 hours or until it is set.

Orange Blossom Jelly

Bring apple juice and essence up to the boil and set aside whilst squeezing the excess liquid out of the gelatin sheet. Once squeezed, add back into liquid and whisk until all dissolved. Allow to cool for a while before carefully pouring over the set coconut Panna cottas.

Assembly

The Panna cotta has now had a chance to cool completely, so add 1 teaspoon of finely chopped pistachios onto the top, as well as an orange segment. Cut 4 blueberries in half and place half a blueberry on top with an edible flower. To the side of the glass jar/Pannacotta, position the half fig with a few whole blueberries and some more edible flowers.

Tips

If you’re worried about having that perfect indicative wobble of the Panna cotta, serve it in a glass versus a dariole mold.

To test if Panna cotta is ready or not, on the back of the spoon wipe your finger through it. If it makes a clean mark, then the Panna cotta is ready.

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