Coconut panna cotta
A coconut and cardamom panna cotta served with a lime, rose water and honey marinated melon and watermelon salad.
⏱️ Prep: 50 min
Ingredients
| 400 ml | coconut milk | |
| 100 ml | liquid cooking cream | |
| 50 g | sugar | |
| 0.25 - 0.5 tsp | 1.3–2.5 ml | ground cardamom |
| 3 | white gelatine sheets | |
| 0.5 | Honeydew melon | |
| 1 | Cantaloupe melon | |
| 1 piece | watermelon | |
| — | lime juice | |
| 1 tbsp | 15 ml | rose water |
| 50 g | honey |
Instructions
Preparation time: 50 min Additional info: not including chilling and marinating time
- Stir the coconut milk, cream, sugar and cardamom to taste in a pot until you get a smooth mixture and bring it to the boil. Let it simmer 8–10 min, stirring constantly, remove it from the heat and let it cool a little.
- Soften the gelatine 5 min in cold water. Squeeze it out and dissolve it in the warm coconut cream. Pour it into 4 moulds or glasses and place them covered in the fridge for at least 3 h or overnight, so the panna cotta sets.
- For the fruit salad, cut the melons in half and remove the seeds with a spoon. Then form balls from the melons and the watermelon with an ice-cream scoop, removing the watermelon seeds as you go.
- Stir the lime juice with the rose water and honey until the honey dissolves. Drop in the melon and watermelon balls and leave them to marinate for at least 20 min.
- Turn the panna cotta out of the moulds onto plates and serve with the fruit salad.