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Coconut-white Chocolate Panna Cotta with Rum

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Coconut-white Chocolate Panna Cotta with Rum

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

  • 300 ml Coconut milk
  • 100 ml Milk
  • 100 gr White chocolate broken into pieces
  • 2 baltt Gelatin
  • 1 el White rum
  • 2 el Extra fine sugar
  • 200 gr Spread the pineapple cubes over the finished glasses.
  1. Heat coconut milk, milk, chocolate, sugar, slowly until the chocolate has dissolved.
  2. While soaking the gelatine in cold water, squeeze it out and dissolve it in the warm milk mixture.
  3. Stir in the rum and immediately pour into 4 Weck Dessert glasses and refrigerate overnight. Arrange on a plate and garnish with fruit if you like.
Dinner
European
coconut-white chocolate panna cotta with rum

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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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