What a yummy dessert, slightly sweet and nicely balanced by raspberry sauce. Easy to prepare a day earlier and stored in fridge. And healthier then dairy cream. 

  1. Bring cream to boil & vanilla extract
  2. Soak gelatine sheets in cold water
  3. drain once soft and add into cream, stir until dissolved
  4. Pour into small dessert pots or (warm) glasses
  5. Let it completely cool down in fridge
  6. Bring raspberries to boil in pot and stir & smash until smooth
  7. Put in sieve and separate sauce from seeds
  8. Store sauce in fridge too & discard seeds
  9. For presentation pour sauce over Panna Cotta, decorate with fresh berries, mint & icing sugar
  • 600ml coconut cream
  • Vanilla extract
  • 6 sheets of gelatine
  • 250g of frozen raspberries
  • Some fresh raspberries
  • Mint leaves
  • Icing sugar

Serves 4 person

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