Directions
Today we are very happy because one of our favorite restaurants, Antica Trattoria Cattivelli in Piacenza, sent us an amazing recipe: panna cotta with rum and coconut.
We are simple people, we are satisfied only with the best, like this splendid, simple dessert, which will know how to fascinate your guests in an elegant dinner.
The recipe for making this coconut and rum panna cotta is very classic, nothing difficult, there are no particular tips, just if you don’t want to use isinglass replace with agar-agar. You can prepare this delicious panna cotta in advance and then consume it within a couple of days.
Ingredients and doses for making the perfect rum and coconut panna cotta
8 servings
- 1 liter of fresh cream
- 20 grams of isinglass or agar-agar
- 150 grams of sugar
- 200 ml of whole milk
- 10 drops of vanilla essence
- 10 cl of Demerara rum
- 30 cl of coconut cream
- 2 tablespoons of coconut flour to decorate
- 8 pieces of chocolate to decorate
How to make panna cotta with rum and coconut
Fill a small bowl with cold water and put the gelatine sheets inside to rehydrate them.
Pour the cream, sugar, and milk into a saucepan, cook over low heat, without forgetting to stir.
Slightly increase the intensity of the flame and bring the cream mixture to the boil: as soon as it starts to simmer, turn off.
Let it rest for 5 minutes, then squeeze the gelatin sheets and throw them in the cream, add the vanilla, rum and coconut cream and stir. Stir carefully until the isinglass has dissolved.
To remove any possible lump or impurities, filter the panna cotta with a sieve and pour directly into cups or glasses.
Keep the panna cotta with rum and coconut in the refrigerator until ready to serve, then decorate with a small piece of chocolate and a sprinkling of coconut flour.
To decorate the chocolate with coconut flour, just heat the chocolate flakes, cover with coconut flour and let it cool.
