I would like to wish everyone a happy new year, and that you all have a very sweet 2024! If it is up to me, you certainly will, since I’ll still be here sharing recipes every week.
To start the year well, I bring you a very fancy dessert: panacota. I had already shared here a mango version, but I must confess I was even happier with this new one. It has coconut milk and coconut sugar, which give it a quite pleasant taste of (guess what?) coconut. The white chocolate makes it even more tempting and contributes to its unique, soft, and delicate texture.
It is served with a classic red berry coulis, with a hint of Port wine. Of course, if you’ve made panacota before, you know its big advantage is how easy it is to prepare. It can also be made ahead of time, which is super convenient. With all that said, there are no excuses left not to make this wonderful treat!
Coconut and White Chocolate Panacota
Ingredients
For the panacota:
- 600 ml heavy cream
- 200 ml coconut milk (or cow milk)
- 4 tbsp coconut sugar (or white sugar)
- 1 vanilla pod (beans and pods)
- 6 white gelatin leaves
For the coulis:
- 300 g red fruits
- 150 g white sugar
- 1 tbsp port Wine
- 1 tsp lemom juice
Instructions
For the panacota:
- Chop the white chocolate in small bits.
- Place the gelatin leaves in a bowl with cold water.
- In a pan bring all the ingredients (except the gelatin) over medium heat until it reaches a boil.
- Remove from the heat. Squeeze the gelatin leaves dry and add them to the mixture, stirring with a whisk.
- Pour this mixture into a big mold or individual molds. Refrigerate for about 6 hours until set, ideally overnight.
For the coulis:
- Bring the red fruits, sugar, and lemon juice over medium heat.
- Stirring occasionally, l let it boil for about 15 minutes so the coulis thickens a little.
- Add the Port wine and mix.
- Remove the panacota from the mold, running a sharp knife along the edges to loosen it and inverting it over a serving plate. Serve with the red berries coulis.
