Coconut Milk Panna Cotta With Ginger Lime Strawberries Recipes

Steps:

• Slice the vanilla bean lengthwise in 2 halfs.
• In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
• Add the shredded coconut and on low heat stir or mix for 2 minutes.
• Add the Agar-Agar and bring to boil again, stirring for another minute.
• Take out the vanilla bean.
• Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
• Refrigerate for at least 4 hours.
• For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
• In a bowl, mix the lime juice, the ginger and the brown sugar.
• Add the strawberries and toss to coat.
• To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.

Steps:

• Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
• Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
• Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
• Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
• Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

Steps:

• Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
• Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
• Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
• Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
• Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.