Coconut panna cotta with candied peanuts

Votes: 2

Time: 4 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 346, total fat 27 G., saturated fats 17 G., proteins 4 G., carbohydrates 25 G., fiber 1 G., cholesterol 41 mg, sodium 255 mg, sugar 22 G.

Panna cotta is one of the easiest Italian desserts to make, but when served correctly, it becomes a sophisticated treat. Essentially, it's a jelly made from cream, gelatin, and sugar. This recipe combines regular cream with coconut milk, giving the delicate panna cotta a wonderful tropical flavor. Serve it from the ramekin onto a plate, and for an elegant finish, sprinkle it with crushed homemade brisket and salted peanuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 teaspoons of gelatin
Vegetable oil to grease the molds
1 can (400 g) coconut milk
1 cup heavy cream
0.5 cup + 1/3 cup sugar
0.5 cup salted peanuts

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut milk, cream, gelatin, Peanut

Cooking the dish according to the recipe:

Grease eight 120ml (4 fl oz) muffin tins with butter. Line a rimmed baking sheet with foil.
Dissolve gelatin in 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.

Heat the coconut milk, heavy cream, 1/2 cup sugar, and a pinch of salt in a small saucepan until just melted. Add the gelatin and stir until completely dissolved. Pour the panna cotta into the prepared molds. Cover and refrigerate until completely set, at least 4 hours.
Meanwhile, in a heavy-bottomed skillet, combine the remaining 1/3 cup sugar with 3-4 teaspoons water (until the consistency of wet sand). Place over medium heat and cook, swirling the pan occasionally, until the sugar is evenly toasted (do not stir), about 10 minutes. When the caramel turns a deep golden color, remove from heat, stir in the peanuts, and immediately pour onto the prepared baking sheet. Let cool completely.
When ready to serve, run a sharp knife around the edge of the molds, then invert the panna cotta onto serving plates. Coarsely chop the peanut brittle and sprinkle it over the panna cotta.

Categories:

recipe / Calorie content of prepared meals / Cold dishes / Summer dishes / Desserts / Creams, sauces, mousses, yogurts / Food Network - recipes / Italian cuisine