Coconut panna cotta with strawberry puree

Ingredients for 8 servings:

• 6 sheets of white gelatin
• 1 can coconut milk, creamy
• 80 g sugar
• 2 cups whipped cream
• 1 packet of vanilla sugar (bourbon)
• 500 g strawberries, fresh or frozen
• 2 tbsp sugar
• 1 packet of vanilla sugar (bourbon)
• possibly mint, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Soak the gelatin in cold water. Heat the coconut milk, 80g sugar, and 1 cup of whipping cream (do not boil). Dissolve the squeezed gelatin in it, then cool the coconut cream in a cold water bath, stirring occasionally. Whip the remaining cream until stiff, fold into the cooled coconut cream, and chill for at least 5 hours. Wash, hull, and puree the strawberries, then mix with the sugar and vanilla sugar. Chill as well. To serve: Place 3-4 tablespoons of strawberry puree on each dessert plate and draw outward spirals with a toothpick. Then, using a tablespoon dipped in cold water, scoop out a nodule of coconut panna cotta and place it on top of the strawberry puree. Garnish with a mint leaf, if desired.