Coconut & Cinnamon Panna Cotta

Coconut & Cinnamon Panna Cotta

Serves 8

Scrape vanilla beans and place in a pot with coconut cream and milk. Bring to a slow simmer. Soak gelatine in cool water until softened slightly.

Combine sugar, cinnamon and egg yolks. Slowly add coconut cream and milk to cinnamon, sugar and egg yolk mix. Add the gelatine and mix well.

Wrap the bottom of the mould with cling film. Carefully pour mixture into mould. Refrigerate overnight.

To Serve

Remove from mould by warming sides ever so slightly. Place on plate and garnish with shredded coconut and edible flowers.

Chef’s tip: At Scarlett, we also place a smear of meringue on the plate. We achieve the speckled effect by blowtorching each plate before plating the panna cotta.

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