Coconut Panna Cotta and Blueberry Jelly Terrine

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Wow your guests with this fun and festive dessert, which features a layer of blueberry white wine jelly sitting atop the layer of creamy, rich coconut panna cotta with blueberries and fresh mint leaves. This decadent, dairy-free, grown-up dessert is perfectly delicious and elegant for special occasions, or an after dinner treat to end a summer menu. You can make this in individual glasses and don’t need to unmould and slice for serving.

 

Blueberry Jelly	Coconut Panna Cotta
10 g Ginger, sliced 1 Organic lime 30 g Sugar 100 ml White wine 200 ml Water 250 g Blueberries 4 Dr. Oetker leaf gelatin	6 Dr. Oetker leaf gelatin 250 ml Coconut milk 250 ml Coconut cream 50 g White sugar

1. For the jelly, finely slice the ginger. Wash the lime in hot water, pat dry, finely grate the zest and squeeze out the juice.
2. Place the sugar in a saucepan over medium heat. When the sugar begins to melt, deglaze it with white wine. Add water, lime juice, lime zest, 100 g blueberries and sliced ginger. Cook gently, uncovered, over a medium heat for 10 minutes.
3. Line a 20-22cm loaf tin with cling film and spread the remaining blueberries on the bottom of the tin. Soak gelatin leaves in a bowl of cold water for 5 minutes or until soft. Remove from bowl and squeeze out excess water.
4. Press the blueberry mixture through a fine sieve into a bowl. Dissolve the squeezed gelatine in the hot mixture. Pour the juice over the blueberries in the mould. Chill for at least 3 hours until the jelly is firm.
5. For the panna cotta, soak gelatin leaves in a bowl of cold water for 5 minutes or until soft.
6. Place coconut milk, cream and sugar in a medium saucepan. Set over medium heat and bring to a simmer. Continue to heat until sugar has dissovled. Remove from heat and allow to cool 10 minutes.
7. Remove softened gelatin from the bowl and squeeze out excess water. Add the gelatine to the coconut mixture. Stir until gelatin has completely dissolved. Set aside to cool to room-temperature.
8. Pour the coconut cream onto the firm jelly in the mould. Chill for at least 6 hours, preferably overnight, until the panna cotta has set.
9. Carefully remove the terrine from the mould with the foil and turn out onto a serving plate. Remove the foil and garnish with blueberries and mint leaves. Cut the terrine with a sharp knife dipped in lukewarm water.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com