Zutaten für Coconut Milk Panna Cotta With Ginger Lime Strawberries
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup palm sugar
- Dried Shredded Coconut
- 1 vanilla bean
- Agar Agar
- Lime, Juice Of
- Fresh Ginger
- 2 tablespoons brown sugar
- 1 pound fresh strawberries
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Zubereitung von Coconut Milk Panna Cotta With Ginger Lime Strawberries
- Slice one vanilla bean lengthwise into two halves.
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, the vanilla bean halves, and 1/4 cup palm sugar. Bring to a gentle boil over medium heat.
- Add 1/4 cup shredded coconut and stir gently over low heat for 2 minutes.
- Stir in 1 tablespoon agar-agar powder. Bring the mixture back to a boil, stirring constantly for another minute until the agar-agar is fully dissolved.
- Remove the vanilla bean halves from the mixture.
- Rinse six small porcelain bowls with cold water. Pour the coconut mixture evenly into the bowls.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- While the panna cotta chills, prepare the strawberries: Wash and slice 1 pound of fresh strawberries into small pieces.
- In a medium bowl, whisk together the juice of 1 lime, 1 tablespoon grated fresh ginger, and 2 tablespoons brown sugar.
- Add the sliced strawberries and gently toss to coat evenly with the ginger-lime mixture.
- To serve, carefully invert the panna cotta onto small plates. Garnish generously with the zesty ginger-lime strawberries and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
30g
Fat
99g
Carbs
4g
