There Panna cotta with roses and coconut sauce it is a refined version of a classic spoon dessert of the Italian tradition. Starting from the recipe of homemade panna cotta and adding the rose syrup and the coconut milk you will get an irresistible dessert.
Ingrediants
- 900 g of fresh cream
- 360 g of whole milk
- 160 g of granulated sugar
- 15 g of gelatin in sheets
- 150 g of rose syrup
For the panna cotta:
- 300 ml of coconut milk
- 100 ml of whole milk
- 60 g of granulated sugar
- 20 g of rice flour
For the coconut sauce:
How to prepare: Panna cotta with roses and coconut sauce
The recipe of the panna cotta with roses and coconut sauce it is a preparation simple: with a few high quality ingredients (it is essential that the cream is very fresh) and the right rest time in the refrigerator, you get a sweet with a delicate flavor and unmistakable consistency.
In this variant the classic recipe is flavored with rose syrup. Traditionally prepared with the roses that grow in the Scrivia Valley, in Liguria, it is a real elixir that contains in itself, and transfers to our desserts, all the scent of the delicate petals, as in the Rose Smoothie.
And to accompany ours dessert we thought of a sauce al coconut milk, which adds an “exotic” touch and enriches it with further flavor.
If your passion is i coconut sweets, easy to make and then to taste with a spoon, we offer you the Coconut Custard and Coconut Creme Caramel.
OTHER DELICIOUS RECIPES: Blackberry panna cotta with caramel wafers, Coconut yogurt tile and berries, Panna cotta with blueberries, Mendiant with rose
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
20 min
- Resting place
- Fridge
- Rest time
-
6h
- Portions
-
8 – 10
How to prepare: Panna cotta with roses and coconut sauce
Start preparing the panna cotta with roses and coconut sauce by soaking the gelatin sheets in cold water for about ten minutes. Meanwhile, heat the cream and milk in a saucepan and, when they are hot, add the sugar and melt it over low heat. Once dissolved, add the gelatine sheets, well squeezed, and the rose syrup.
Mix well until the gelatine has melted perfectly and remove from heat. Fill a silicone mold with the mixture and place it in the refrigerator for at least 6 hours. If you have time, prepare the panna cotta in the evening and keep it in the refrigerator for the whole night.
To prepare the accompanying coconut sauce: in a non-stick saucepan pour the rice flour and sugar and mix well, add the cow’s milk and coconut milk, continuing to mix with a whisk, to avoid the formation of lumps. Place the saucepan on the stove and cook the coconut cream over low heat for about 15 minutes until it thickens. Let it cool well until ready to serve the dessert.
Turn out the panna cotta with roses on a serving dish, decorate it with fresh rosebuds and accompany it with the coconut sauce.
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