Coconut panna cotta with passion fruit sauce

Ingredients for 8 servings:

• 350 ml cream
• 150 ml coconut milk
• 50 g sugar
• 1 vanilla pod(s)
• 2 stalk(s) lemongrass
• 3 sheets of gelatin
• 4 passion fruit(s)
• 2 tbsp honey (acacia honey)
• ½ lemon(s), untreated, peel and juice
• 1 vanilla pod(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Fresh, fruity dessert, quick to make, can be prepared in advance, also suitable as finger food

Combine the cream and coconut milk in a saucepan. Scrape out the vanilla pod and finely chop the lemongrass. Add the pulp and lemongrass along with the sugar to the cream mixture and bring to a boil briefly. Remove from the heat, cover, and let stand for about 2 hours. Then bring to a boil again, soak the gelatin in cold water, and dissolve it in the cream. Pass the mixture through a sieve and pour into small bowls, etc. This amount is enough for 8 small 80ml jars. Allow to set in the refrigerator. Halve the passion fruit, scrape out the flesh, and place in a saucepan. Bring to a boil with honey, lemon juice, finely grated lemon zest, and the pulp of the scraped vanilla pod and simmer for about 5 minutes. Pour the cold fruit purée over the panna cotta and serve. Both can be made the day before. The fruit purée should only be added immediately before serving.