Panna Cotta is a lovely Italian desserts that literally means "cooked cream", it's easy and delicious desserts ever.....let's try doing it...more fun!!
Cleaned Egg Shells
Coconut Panna Cotta
500 ml Coconut Milk
100 ml Double or Whipping Cream
120 g White Chocolate
8 g of Unflavored Gelatin
4 Tbsp of Cold Water
Combine 4 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften.
In a saucepan, combine the coconut milk and cream. Bring it to a boil and simmer for one minute. Remove the pan from the heat and add the white chocolate and gelatin. Stir the chocolate and gelatin until completely dissolved. Strain the mixture through a fine sieve and pour it into the prepared egg shells. Refrigerate until firmly set, about 4 hours.
Once the coconut panna cotta has set, use a small scoop to scoop out a small bit from the center to make a small indent. This is for the peach fruit jelly which resembles egg yolk.
2 g Gelatin
2 Tbsp of Cold Water
Only prepare the peach and fruit jelly when the coconut panna cotta is completely set and you have scooped out the holes in the center of the panna cotta. Put the peach and sugar in a blender. Puree the mixture until smooth. Taste, then add more sugar if necessary.
Combine 2 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften. Pour the peach puree into a saucepan, heat over low heat until it starts to bubble, remove the pan from the heat and mix in the gelatin. Stir until the gelatin has completely dissolved. Pass the peach puree through a fine sieve and leave it to cool completely but not set, it must be pourable. Then slowly pour the peach jelly into the center of the coconut panna cotta. Return the eggs to the refrigerator and let the jelly set, about 2 hours.