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Two tier Coconut Panna Cotta with dates sauce topping

Jul-20-2018
Swathi Joshnaa Sathish
370 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Two tier Coconut Panna Cotta with dates sauce topping RECIPE

Panna Cotta is an Italian dessert with a pleasant taste . In this Panna cotta , I have incorporated tender coconut water as one layer and fresh coconut milk for another layer making it a two tier delicious Panna Cotta . This try is purely my idea . Voila . Turned out so good . A quick homemade dates sauce adds beauty to this Coconut delight .

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Simmering
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 2

  1. For Tender Coconut Panna cotta :
  2. Tender coconut water 1 cup
  3. Gelatin granule 2 teaspoons
  4. Water 1 tablespoon
  5. Honey 2 to 3 tablespoons
  6. For Coconut milk Panna Cotta :
  7. Thick Fresh coconut milk 1 cup
  8. Gelatin granule 2 teaspoons
  9. Water 1 tablespoon
  10. Honey 2 to 3 tablespoons
  11. Vanilla essence 2 drops
  12. Other Ingredients :
  13. Coconut oil for greasing the moulds
  14. For Dates sauce :
  15. Pitted soft dates 10
  16. Rose water 1/4 cup
  17. Honey 2 tablespoons

Instructions

  1. In a small bowl, take 1 tablespoon water .
  2. Add 2 teaspoons gelatin granule to the water and wait till gelatin blooms .
  3. Heat a sauce pan . Add 1 cup tender coconut water . Maintain a low flame .
  4. Add honey to the tender coconut water .
  5. Add in the bloomed gelatin to the tender coconut water and keep stirring until gelatin dissolves , honey combines completely.
  6. Switch off the heat. Bring the down the content to room temperature .
  7. Grease moulds with coconut oil .
  8. Now fill half of the greased moulds with the cooled tender coconut content .
  9. Refrigerate for about 3 to 4 hours or until set perfectly .
  10. Meantime , let’s prepare for the another layer Panna cotta .
  11. In a bowl , take 1 tablespoon water . Add 2 teaspoons gelatin granule and wait till gelatin blooms .
  12. Heat a sauce pan . Pour coconut thick milk in it and stir in a low heat .
  13. Add honey , bloomed gelatin , 2 drops vanilla essence . Stir all until everything combines well .
  14. Bring this mixture to room temperature .
  15. By the time , the first pannacotta is set . There is no loose texture .
  16. Pour this coconut milk panna cotta content on the moulds to fill other half space ( on the first panna cotta ) .
  17. Refrigerate again for another 3 to 4 hours until set perfectly.
  18. To prepare dates sauce , heat a pan , add the finely chopped pitted dates .
  19. Pour 1/4 cup rose water to the dates and cook dates until mushy in low heat . Stir occasionally and mash dates .
  20. Let few dates pieces be visible . Of course , softened ones.
  21. Once the dates are cooked , rose water reduced , add honey .
  22. Mix and cook till it reaches syrup , sauce consistency .
  23. Switch off heat . Bring to room temperature .
  24. Transfer the dates sauce to another bowl .
  25. Refrigerate the sauce for 30 to 40 minutes until cold .
  26. Just before serving , take the pannacotta moulds out from the fridge .
  27. Place on the moulds on top of a lukewarm liquid to demould the panna cottas.
  28. Pls be gentle and patient . This is the only tricky step .
  29. If required , use knife to release panna cotta from the top .
  30. Tilt the Panna cotta on a serving plate .
  31. Two tier Panna cotta falls beautifully .
  32. Now top it up with dates sauce and serve immediately .

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