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Coconut Lemongrass Panna Cotta

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Coconut Lemongrass Panna Cotta

The perfect coconut lemongrass panna cotta recipe with a picture and simple step-by-step instructions.

  • 1 Coconut
  • 2 Lemongrass sticks
  • 1 Lime
  • 400 ml Coconut milk
  • 2 tbsp Sugar
  • 3 sheet Gelatin
  • 3 tbsp Coconut liqueur
  • 2 tbsp Roasted coconut flakes
  1. Knock the lemongrass stalks flat and cut into large pieces. Cut the lime into slices. Bring coconut milk with lemongrass, limes and sugar to the boil. Let simmer gently for 5 minutes over a mild heat. Then let it steep for 30 minutes.
  2. Soak the gelatine in cold water for about 5 minutes. Pour the coconut lemongrass milk through a sieve into a saucepan and briefly heat up again.
  3. Squeeze out the gelatine well and dissolve it in the milk. Stir in coconut liqueur. Fill into 4 portion molds that have been rinsed out cold and refrigerate for 3 hours. Serve sprinkled with toasted coconut flakes if you like.
Dinner
European
coconut lemongrass panna cotta

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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