Coconut Panna cotta with peanut praline | How to make Coconut Panna cotta with peanut praline

By Kiah Wadhwani  |  13th Sep 2016  |  
5 from 1 review Rate It!
  • Coconut Panna cotta with peanut praline, How to make Coconut Panna cotta with peanut praline
Coconut Panna cotta with peanut pralineby Kiah Wadhwani
  • Prep Time

    4

    Hours
  • Cook Time

    0

    mins
  • Serves

    8

    People

25

1

About Coconut Panna cotta with peanut praline Recipe

An Italian dessert with an Indian twist.

Coconut Panna cotta with peanut praline, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Coconut Panna cotta with peanut praline is just mouth-watering. This amazing recipe is provided by Kiah Wadhwani. Be it kids or adults, no one can resist this delicious dish. How to make Coconut Panna cotta with peanut praline is a question which arises in people's mind quite often. So, this simple step by step Coconut Panna cotta with peanut praline recipe by Kiah Wadhwani. Coconut Panna cotta with peanut praline can even be tried by beginners. A few secret ingredients in Coconut Panna cotta with peanut praline just makes it the way it is served in restaurants. Coconut Panna cotta with peanut praline can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Coconut Panna cotta with peanut praline.

Coconut Panna cotta with peanut praline

Ingredients to make Coconut Panna cotta with peanut praline

  • water 1/4 cup + 4 tsp
  • Gelatin powder 2 tsp
  • coconut milk 400 ml
  • Heavy cream 240 ml
  • sugar 1/2 cup
  • Pinch of sea salt
  • salted peanuts 1/2 cup
  • 4 tsp water
  • sugar 1/3 cup

How to make Coconut Panna cotta with peanut praline

  1. Pour the water, lukewarm in a shallow bowl. Sprinkle the gelatin over it and let it soften for about two minutes.
  2. Grease the bowls or Ramekins with a little oil.
  3. In a saucepan, heat the coconut milk, cream, salt and sugar on a medium low heat. It should not be simmering.
  4. Add in the gelatin. Cook till it is mixed properly. Sieve it if needed. Pour into greased ramekins. Cover with a cling wrap and keep it in the refrigerator to chill. Minimum of 4 hours. Ideally for 6 hours.
  5. If you do not want to use gelatin, you can use Carrageenan. It is a vegetarian alternative and sets faster than gelatine. Use same quantity as gelatine.
  6. In another pan, heat up the sugar and water. Do not mix too much. Let it caramelise. Add the peanuts and pour it over a piece of foil paper. Let it cool. It will harden up.
  7. Crush the praline a little.
  8. Demould the pannacotta or serve it as it is. Garnish with the praline.
  9. Serve chilled.

My Tip:

If you are not fond of praline. The Panna cotta tastes superb on its own too.

Reviews for Coconut Panna cotta with peanut praline (1)

Sheeni Singh2 years ago

Lovely pannacotta
Reply