Coconut and lavender infused Panna cotta with Vanilla syrup
Cooling time: 4 to 6 hours CoolingDownload PDF
Ingredients (8 persons)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | ml | Water |
| Oil As required | ||
| Lavender flowers 2 Sprigs | ||
| 220.00 | g | CARTE D'OR Pannacotta 6 x 1kg |
| 500.00 | ml | Coconut milk, canned |
| Meadowland classique |
Preparation
1. Bring the Meadowland Classique and Lavender flowers to the boil. Strain off the flowers
2. Mix together the coconut milk and the panna cotta powder together until well combined.
3. Add the boiled liquid into the coconut mixture and stir until well combined
4. Pour the mixture into well greased dariole moulds and allow too set in the refrigerator for 4 to 6 hours.
5. Vanilla syrup: place all the ingredients into a sauce pan and allow to simmer on a medium to low heat until it has reduced by half and the mixture has thickened.
6. Once the syrup has thickened allow to cool.
7. To assemble: Once the panna cotta has set remove from the mould and served drizzled with vanilla syrup and fresh fruits in season.
