Coconut and White Chocolate Panacota
with red fruits and Port wine coulis
Ingredientes
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
Preparação
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.
Notas
If you are having difficulty unmolding the panacota, you can place the mold in a tray with warm water for a few seconds. This will help release the panacota from the mold.