Coconut Panna cotta with candied peanut praline

 

You need:

¼ cup plus 4 teaspoons of Water, lukewarm

2 tsp Gelatin ( I used vegetarian gelatin, i.e Carrageenan )

400 ml Coconut milk

240 ml Heavy cream

½ cup Sugar

a pinch of sea salt

for the candied peanut praline

1/3 cup sugar

4 tsp water

½ cup salted peanuts, deskinned

 

How to:

Pour the water in a shallow bowl, sprinkle the gelatin over it and let it soften for about 2 minutes.

Grease ramekins or glasses with a little oil.

In a saucepan over medium heat, heat the coconut milk , cream, sugar and salt. It should be hot but not simmering.

Add the softened gelatin. Stir it well till it is totally mixed.

Sieve if needed. Pour the mixture into greased ramekins or glasses.

Cover with a cling wrap and put it to chill in the refrigerator.

Minimum 4 hours and preferably 6 hours.

In a heavy bottom pan, put the sugar and water and let it caramelize. don’t stir a lot. Only if needed.

Once the desired golden color is achieved, add in the peanuts and pour this mixture on a sheet of foil paper. Let it cool and harden. Crush it to your liking.

When serving, demould the panna cotta and sprinkle some of the praline over it .

Don’t put the praline and keep in the fridge, or else the praline will go soggy and you will lose the crunch.

It tastes great on its own, if you are not fond of peanuts or praline. You can granish it with toasted coconut flakes.

 

Do give it a try.

Bon Appetit Peeps !!

Carrageenan sets faster than gelatin . And that too at a higher temperature. Which means it does not require refrigerator to set. But since it is a dessert, it tastes best when chilled.

I have a small chart just to compare the different setting agents :

	Gelatin	Carrageenan	Agar agar
Setting temp.	15 degree celcius	40 degree celcius+	35 degree celcius+
Setting speed	slow	fast	fast
strength	soft	soft	hard
Melting temp.	25-40* celc	45-80 * celcius	80-90* celcius