Panna cotta coconut with melon
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Easy
Freezes for 2 hours
A very delicate dessert with an unusual subtle combination of tastes. It is important for him to choose a truly fragrant melon and be sure to make a mint topping.
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5
Recipe "Panna-cotta coconut with melon"
Ingredients for 3-4 servings
melon
350-400 g
coconut milk
300 ml
chicory syrup
50 g
gelatin
1 tbsp. spoon
mint
3 sprigs
lime ( juice)
1 pc.
Step 1/7
In a saucepan, heat 100 ml of water to about 80 ° C, add gelatin and stir without bringing to a boil.
Step 2/7
In another saucepan, heat coconut milk with syrup, add lime zest (only the green part). Add gelatin to hot coconut milk and stir.
Step 3/7
Cut off a piece of melon and use a special spoon to remove the flesh in the shape of balls. If there is no such spoon, the melon pulp can be diced.
Step 4/7
Put some melon balls in each cup, pour the coconut mixture through a sieve. Refrigerate for 1-2 hours until set.
Step 5/7
Make the mint topping. Punch mint leaves in a blender with 1 tablespoon of hot water and juice squeezed from lime.
Step 6/7
Strain the resulting mixture through a sieve.
Step 7/7
Garnish the frozen jelly with the remaining balls of melon on top and pour over the mint topping, garnish with mint leaves.
Ingredients for 3-4 servings
melon
350-400 g
coconut milk
300 ml
chicory syrup
50 g
gelatin
1 tbsp. spoon
mint
3 sprigs
lime ( juice)
1 pc.
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