Chocolate Pannacotta topped with Coconut milk jelly

By shanobiju  

July 20, 2020


300 ml Coconut milk

300 ml Fresh cream

150 g Dark chocolate

1/2 cup Sugar

Salt a pinch

2 1/2 tsp Gelatine

2 1/2 tbsp Rum

For the Jelly

150 ml Coconut milk

100 ml Milk

7 tbsp Sugar

1 tsp Gelatine


1Soak gelatine in coconut milk. Keep it aside.

2In a heavy bottom saucepan, boil cream and sugar. Reduce the flame.Add the chocolate pieces. Gently stir. Add coconut milk and gelatine. Keep stirring. Turn off the heat. Add rum.

3Transfer this into the desired container.

4Refrigerate it . Let it set.

5Now, let us prepare the jelly.

For the Jelly

1Soak gelatine in coconut milk. Boil milk and sugar on low flame. Add the gelatine mixture. Boil for a minute on low flame. Turn off the heat. Let it cool.

2Pour this jelly mixture over the chilled Pannacotta. Refrigerate it. Let it set.


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