Name: Coconut Panna cotta with peanut praline recipe by Kiah Wadhwani at BetterButter
Prep time: 240 min
Total time: 240 min
Yield: 8
Ingredients: Water 1/4 cup + 4 tsp; Gelatin powder 2 tsp; Coconut milk 400 ml; Heavy cream 240 ml; Sugar 1/2 cup; Pinch of sea salt; Salted peanuts 1/2 cup; 4 tsp water; Sugar 1/3 cup

Ingredients Serving: 8

Water 1/4 cup + 4 tsp
Gelatin powder 2 tsp
Coconut milk 400 ml
Heavy cream 240 ml
Sugar 1/2 cup
Pinch of sea salt
Salted peanuts 1/2 cup
4 tsp water
Sugar 1/3 cup

Instructions

Pour the water, lukewarm in a shallow bowl. Sprinkle the gelatin over it and let it soften for about two minutes.
Grease the bowls or Ramekins with a little oil.
In a saucepan, heat the coconut milk, cream, salt and sugar on a medium low heat. It should not be simmering.
Add in the gelatin. Cook till it is mixed properly. Sieve it if needed. Pour into greased ramekins. Cover with a cling wrap and keep it in the refrigerator to chill. Minimum of 4 hours. Ideally for 6 hours.
If you do not want to use gelatin, you can use Carrageenan. It is a vegetarian alternative and sets faster than gelatine. Use same quantity as gelatine.
In another pan, heat up the sugar and water. Do not mix too much. Let it caramelise. Add the peanuts and pour it over a piece of foil paper. Let it cool. It will harden up.
Crush the praline a little.
Demould the pannacotta or serve it as it is. Garnish with the praline.
Serve chilled.

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