Panna Cotta Recipe

Remember, this dessert takes a few hours to set.

For four servings:

For the panna cotta

– 500 ml coconut milk

– 4.5 tablespoons of liquid coconut sugar (or honey)

– 3 sheets of gelatin

For the topping

– 1 cup roselle wine (or any red wine)

– 6 Tbsp sugar

Panna Cotta:

Measure out your coconut milk, then pour it into a saucepan. Next, stir in the coconut sugar. Slowly heat your sugary milk. If it gets too hot to touch, then you’ve gone too far.While your ‘saucepan’ is warming, soak your gelatin sheets in cold water, flipping them over occasionally. By the time your milk is warm, the sheets should be ready. Wring them out with your hands, then add them to the milk. Stir until the gelatin is dissolved

Topping:

Measure out your wine (we used half the amount mentioned above, and realised afterwards that doubling the recipe would make it even more delicious) Add the sugar and stir constantly over a low heat. Reduce in a saucepan by half. Pour it on over your (already set) panna cotta, and proceed to gorge upon it.