Ingredients
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3 teaspoons powdered gelatine
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1 cup (250ml) milk
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12 fluid ounces (350ml) heavy cream
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12 fluid ounces (350ml) coconut milk
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1/2 cup (60 grams) superfine (caster) sugar
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1 vanilla bean, split and seeds scraped
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topping
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3 Fuyu persimmons, cut into small pieces
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1/2 cup pomegranate seeds
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1 large orange or 2 small, cut into small pieces
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6 crispy wafer cookies (optional)
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other
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6 glasses with about 1 cup (250ml) capacity
Directions
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1
Done
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Combine the gelatine and one-half of the milk in a small bowl, and leave to absorb and bloom for 10 minutes. |
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2
Done
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In a heavy-bottom saucepan over medium heat, place the rest of the milk, cream, coconut milk, sugar, vanilla seeds and whole bean and gently bring to a boil. |
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3
Done
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Remove from heat and whisk in gelatine mixture until completely dissolved. |
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4
Done
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Cool for about one hour to room temperature, and then strain into a container with spout. |
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5
Done
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Pour evenly into 6 glasses, cover with plastic wrap (cling film) and chill for 5 hours or overnight. |
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6
Done
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In a bowl, mix fruit together. |
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7
Done
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Remove panna cotta from refrigerator and add the fruits to the top. Place on dessert plates with a spoon. |
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8
Done
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Serve with a crispy wafer or some other lovely cookie on the top. |
