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Coconut Panna Cotta Verrine with Pomegranate Syrup
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- 📍Panna Cotta. l
- sour cream (200 g)1 can(s)
- milk (200 ml)1 cup
- coconut milk100 ml
- sugar2 tablespoon
- vanilla1 teaspoon
- colorless gelatin1 teaspoon
- mint leaves for garnish. to taste
- 📍 Pomegranate Syrup. l
- from pomegranate seeds1 cup
- water150 ml
- sugar1/2 cup
- lemon juice1 tablespoon
- 📍 Panna Cotta In a small bowl, soak the gelatin in three tablespoons of water. Reserve.
- Place the milk, cream, coconut milk, sugar and vanilla in a pan over medium heat. Stir well until hot (not boiling).
- Add the hydrated gelatin and stir well for another minute. Let cool for 5 minutes and pour into cups.
- Place in the fridge for at least four hours. If you stay overnight, even better.
- 📍 Pomegranate syrup Pour all the syrup ingredients into a pan.
- Stir over low heat until the sugar dissolves well.
- Leave on medium heat until it turns into syrup. After it cools down, place it in the panna cotta cover (when it has been in the fridge for more than four hours).
- Garnish with mint leaves and serve chilled!
- Tip from Matraca | Don't overdo the gelatin so it doesn't get too hard. The panna cotta is only slightly hardened, if it were to unmold it would have to “shake” to be at the right point.
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