Coconut Panna Cotta with Gooseberry coulis

Preparation

Place the gelatin sheets in a deep dish full of cold water and let them soften for 5 minutes.

In the meantime, add the vegetal coconut drink and the sugar in a small pan over medium heat.

Stir occasionally to dissolve the sugar and remove the pan once the mixture is warm.

Wring the gelatin sheets and add them to the coconut mixture. Stir until they have dissolved.

Pour the mixture in a large bowl. To cool the mixture, place this bowl in an even bigger bowl with ice cubes, and stir.

Alternatively, let the mixture cool by itself and stir occasionally.

Divide the mixture into 4 individual cups and place in the fridge for at least 4 hours.

For the gooseberry coulis, place the fruit, sugar and water in a small pan over high heat.

With a pestle or fork, press on the gooseberries to release their liquid and bring to a boil for 2-3 minutes.

Drain the mixture and place in the fridge. (It will keep in the fridge for a few days.)

We place the panna cotta cups in warm water for a few minutes, then turn them over onto serving plates.  Alternatively, you can heat up the cups with a food torch.

Serve the panna cotta with gooseberry coulis, topped with some fresh gooseberries.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)