Coconut panna cotta slices

Ingredients for 1 servings:

• some fat for the mold
• 4 eggs
• 2 tbsp water, cold
• 1 pinch of salt
• 75 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp, heaped baking powder
• 6 sheets of white gelatin
• Water, cold for soaking
• 1 can coconut milk (400 ml)
• 50 g sugar
• 2 packets of vanilla sugar
• 1 lime(s) (organic), zest and 2 tbsp juice
• 350 g whipped cream
• 750 g strawberries, small
• 45 g sugar
• 1 pack of cake glaze, red with strawberry flavor
• 250 ml water
• 1 tbsp desiccated coconut

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 17 hours; Cooking/baking time approx. 20 minutes; Total time approx. 18 hours 35 minutes

can be prepared well!

For the cake base, preheat the oven to 150°C fan/convection oven. Grease the base of a square (24 x 24 cm) or a round springform pan (26 cm). Separate the eggs. Beat the egg whites with 2 tablespoons of cold water and a pinch of salt until stiff, while gradually adding 75g of sugar and 1 packet of vanilla sugar. Beat in the egg yolks, one at a time. Sift in the flour and baking powder and fold in. Spread into the springform pan and bake in the preheated oven for approx. 20 minutes. Let cool. Soak the gelatin in cold water. Bring the coconut milk to a boil in a saucepan with 50g of sugar, 2 packets of vanilla sugar, 2 tablespoons of lime juice, and the zest, stirring constantly. Pour into a bowl and let cool for approx. 5 minutes. Squeeze out the gelatin and dissolve it in the water. Allow to cool for about 45 minutes and then refrigerate for about 30 minutes until it begins to set. Place the cake base on a cake plate and close the springform pan around it. Whip the cream until stiff peaks form and fold into the panna cotta. Spread onto the cake base. Refrigerate overnight. For the topping, wash and hull the strawberries. Mix the cake glaze powder with 45g of sugar in a small saucepan. Stir in 250ml of cold water. Bring to a boil while stirring. Allow to cool for about 1 minute. Then, using a tablespoon, quickly spread it over the cream and wait about 1 minute (the warmth of the glaze will create a marbled pattern with the cream). Carefully place the strawberries in the soft glaze. Refrigerate for about 3 hours. Loosen the edge of the pan from the cake using a moistened knife. Cut the cake into 16 square pieces or cake wedges and sprinkle with desiccated coconut.