Coconut And Lime Panna Cotta With Raspberries | Donna Hay
These panna cottas are a great make-ahead dessert – just store in the refrigerator until ready to serve.
Ingredients
- 1/3 cup (80ml) warm water
- 1 tablespoon powdered gelatine
- 400ml can coconut cream
- ¾ cup (165g) caster sugar
- 1 teaspoon vanilla bean paste
- 3 teaspoons finely grated lime rind
- 2 x 400ml can coconut milk
- 125g raspberries
- 1 tablespoon lime juice
- 2 tablespoons icing sugar, sifted
- micro mint, to serve
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