Hi, I am Laura. Today, I will show you a way to make coconut rosewater panna cotta recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Coconut Rosewater Panna Cotta Recipe

Coconut Rosewater Panna Cotta is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Coconut Rosewater Panna Cotta is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have coconut rosewater panna cotta using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Coconut Rosewater Panna Cotta:

1. Make ready 200 ml cream
2. Take 100 ml milk
3. Get 200 ml coconut milk
4. Make ready 75 g sugar
5. Prepare 2 leaves gelatin, softened in cold water
6. Take 2 teaspoon rosewater
7. Prepare Mango Purée
8. Take Fresh mango and coconut flesh for decorations

Instructions to make Coconut Rosewater Panna Cotta:

1. For the panna cotta, place all the ingredients, except gelatin, in a saucepan and set over medium heat. Heat the mixture to just before simmering, remove from heat, add gelatin and whisk until dissolved. Strain mixture and set aside to cool.
2. Once mixture has cooled, pour into individual dariole mould and place in the fridge for 6 hours or until set.
3. To serve, remove panna cotta from fridge and un-mould each onto a serving plate. Add some mango purée and garnish with fresh mangoes and coconut flesh.

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