Vanilla Coconut Pannacotta with Strawberry Compote - alive magazine
Pannacotta elevates the final course to a sumptuous art. Spoon extra compote over yogourt to yield a delicious dessert. Pannacotta 6 gelatin leaves or 2 packets…
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Cooking tools:
- Ramekin
- Fine-mesh sieve
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Plate
- Refrigerator
Ingredients
- 6 gelatin leaves or 2 packets (30 mL) powdered gelatin
- 1 cup (250 mL) whipping (35 percent) cream
- 1 cup (250 mL) whole milk
- 1 cup (250 mL) condensed milk
- 3 cups (750 mL) coconut milk
- 1 vanilla bean, sliced lengthwise
- Fresh mint for garnish
- 1/4 cup (60 mL) organic sugar
- 2 cups (500 mL) strawberries, quartered
- 2 cups (500 mL) water
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