Chocolate Pannacotta topped with Coconut milk jelly - SOULFUL BAKES
Directions 1Soak gelatine in coconut milk. Keep it aside. 2In a heavy bottom saucepan, boil cream and sugar. Reduce the flame.Add the chocolate pieces.
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Ingredients
- Clear
- 300 ml Coconut milk
- 300 ml Fresh cream
- 150 g Dark chocolate
- 1/2 cup Sugar
- Salt a pinch
- 2 1/2 tsp Gelatine
- 2 1/2 tbsp Rum
- 150 ml Coconut milk
- 100 ml Milk
- 7 tbsp Sugar
- 1 tsp Gelatine
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