DanChef Live Event Recipe: Coconut Pannacotta with Roasted Rhubarb Compote and a Shortbread Biscuit
Soak the gelatine in cold water and leave to soften. Mix the double cream, coconut milk and sugar in pan and warm until sugar is dissolved. Gently stir in the s
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Ingredients
- coconut milk, 1 can
- 200ml double cream
- 200g castor sugar
- 5 gelatine leaves
- 150gs plain flour
- 100gs butter(softened)
- 50gs sugar
- 2-3 drops of vanilla extract
- splash of water
- 2-3 rhubarb stalks cut to desired size
- 2 tablespoons sugar
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