Name: Two tier Coconut Panna Cotta with dates sauce topping recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 370 min
Cook time: 10 min
Total time: 380 min
Yield: 2
Ingredients: For Tender Coconut Panna cotta :; Tender coconut water 1 cup; Gelatin granule 2 teaspoons; Water 1 tablespoon; Honey 2 to 3 tablespoons; For Coconut milk Panna Cotta :; Thick Fresh coconut milk 1 cup; Gelatin granule 2 teaspoons; Water 1 tablespoon; Honey 2 to 3 tablespoons; Vanilla essence 2 drops; Other Ingredients :; Coconut oil for greasing the moulds; For Dates sauce :; Pitted soft dates 10; Rose water 1/4 cup; Honey 2 tablespoons

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 .

Ingredients Serving: 2

For Tender Coconut Panna cotta :
Tender coconut water 1 cup
Gelatin granule 2 teaspoons
Water 1 tablespoon
Honey 2 to 3 tablespoons
For Coconut milk Panna Cotta :
Thick Fresh coconut milk 1 cup
Gelatin granule 2 teaspoons
Water 1 tablespoon
Honey 2 to 3 tablespoons
Vanilla essence 2 drops
Other Ingredients :
Coconut oil for greasing the moulds
For Dates sauce :
Pitted soft dates 10
Rose water 1/4 cup
Honey 2 tablespoons

Instructions

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

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