John Myers
Raspberry Coconut Panna Cotta with Pistachio Coconut Cake
The perfect Raspberry Coconut Panna Cotta with Pistachio Coconut Cake recipe with simple step-by-step instructions.
Raspberry Coconut Pannacotta:
- 9 sheets gelatin white
- 250 g raspberries
- 600 g whipped cream
- 150 g coconut milk
- 6 tbsp cane sugar
- 1 pinch salt
- 1.5 packets vanilla sugar or vanilla flavor
Pistachio Coconut Cake:
- 125 ml oat milk
- 1 tsp vanilla extract
- 80 g flour
- 90 g Ground or very finely chopped pistachios (minus 20 g for the garnish)
- 40 g grated coconut
- 60 g sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 50 g butter soft
Raspberry Coconut Pannacotta:
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Put the cream, coconut milk and sugar in a saucepan and bring to the boil while stirring. Before boiling, add gelatine to the liquid and let it boil for at least 2 minutes. Dissolve while stirring.
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Wash raspberries. Rinse 4 molds with cold water, fill in coconut cream with approx. 50 g raspberries and chill for 5 hours.
Pistachio Coconut Cake:
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Preheat the oven to 175 degrees circulating air or bottom heat. Butter the baking pan lightly.
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Whisk the eggs with the milk and vanilla extract. In another bowl, combine flour, ground pistachios, grated coconut, sugar, baking powder and salt.
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Add the softened butter, piece by piece, to the dry ingredients and work into the mixture with your fingers until it resembles small peas. Using a food processor, hand mixer or spatula, stir in the egg and milk mixture. Divide the batter evenly over the prepared baking pan.
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Bake the cake for 23 to 25 minutes. Prick the center with a toothpick to check. If it comes out clean, the floors are done. Leave to cool in the mold for 10 minutes, then remove and let cool completely on a wire rack.
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Place the powdered sugar on the plates and arrange the cake on the plate. Turn out the panna cotta.
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