Coconut & Coriander Panna Cotta
Coconut & Coriander Panna Cotta


A five-ingredient dessert that can be prepared in advance and left in the fridge overnight! Need we say more...?


Makes 4 - 6

1 tin coconut milk
168ml double cream
3½ leaves of bronze leaf gelatine
⅓ large bunch coriander
100g caster sugar


Soak the gelatine leaves in cold water.

Heat up half the coconut milk with all the cream and sugar until the sugar is fully dissolved. Add the soaked gelatine leaves to the warm milk solution.

Put the warm milk solution, remaining coconut milk and coriander into a blender and blend until bright green. Pass through a sieve and place into dariole moulds. Chill them to set overnight. To turn them out when set, carefully dip the base into boiling hot water to loosen the sides, then turn them out onto a desired plate and serve.


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