Description

Jasmine Panna Cotta Recipe is a great dessert to serve with fruit and vanilla ice cream.

Ingredients

• 10 1/2  Ounce(s) Weight Heavy cream
1
• 8 3/4  Ounce(s) Weight Coconut milk
2
• 3 1/2  Ounce(s) Weight Sugar
3
• 2 ½ one_half Tea Spoon(s) Gelatin sheets
4
•  Pinch Jasmine essence
5

Directions

1. Soak gelatin in ice-cold water for 20 minutes until bloomed. Squeeze to remove excess water. You can also use 3 grams of gelatin in 3 tablespoons of water.
2. In heavy sauce pot bring heavy cream, coconut cream and sugar to simmer, just until the sugar is dissolved. Stir in bloomed gelatin until dissolved. Pour into molds.
3. Keep in refrigerator until firm 2-4 hours or overnight.
4. To unmold the flan place the container in warm water to loosen it.
5. Then place on serving plate, best to serve with mulberry sauce, diced fresh fruit and vanilla ice cream.