notes from maggie's farm
lemon-scented coconut milk panna cotta with mixed berries
1 cup coconut milk
1 pkt unflavored powdered gelatin
2 cups heavy cream
1/3 cup honey
1 tablespoon sugar
zest one large lemon
2 cups mixed fresh berries
Place the coconut milk in a small bowl. Sprinkle the gelatin over. Let stand for 5 minutes to soften the gelatin. Heat heavy cream in a saucepan, stirring over medium heat about 5 minutes, being sure not to let the cream boil. Add coconut milk and gelatin mixture, stirring to dissolve gelatin. Continue heating on medium, 5 minutes. Add the honey, sugar, salt, and lemon zest, stirring until sugar is well dissolved. Remove from the heat. Pour into 4 dessert stems, or molds.( see alternative serving below). Allow to cool slightly, about ten minutes, then refrigerate until set, overnight (or about 8 hours) Rinse and blot dry fresh berries, spoon atop panna cotta, and serve.
Alternatively, if using individual molds, unmold by carefully dipping the bottom of each ramekin or mold in a baking pan of hot water briefly. Run a thin knife around edge of each to loosen it from the inside of the mold. Wipe the outside of the mold dry, and carefully invert on an individual chilled serving plate, atop a puddle of blueberry coulis, below, garnish with berries, and serve.
To one cup fresh blueberries in blender jar, add 1/8th cup honey, or to taste. Puree until smooth.
when you go home, tell them of us and say,
for their tomorrow, we gave our today--unknown
|Photo courtesy of Georgia Council on Economic Education|