coconut panacotta
A rich, creamy, smooth panacotta, covered with crunchy coconut flakes.
This is richer than a dairy-based panacotta, and looks impressive. It's well worth spending the money on agar-agar flakes as they work incredibly well (the Japanese have used them for centuries), are preservative- and chemical- free and even contain nutrients from the sea vegetables they're made from.
cooking time 8 minutes plus 1½ hours chilling time
serves 2
contains: nuts
1⅔ cup coconut cream 2½ tablespoons xylitol or fruit sugar 1 vanilla bean 2 teaspoon agar agar flakes unsweetened shredded coconut, to serve 1 Spoon the coconut cream into a saucepan and heat gently over low heat, until it has softened into a liquid. Add the xylitol or fruit sugar and the vanilla bean and sprinkle the agar agar flakes over. Turn up the heat and bring almost to the boil. Turn the heat down and let simmer for 3 to 5 minutes until the agar agar flakes dissolve, stirring occasionally.
2 Meanwhile, heat a heavy-bottom skillet over a medium heat until hot. Add the shredded coconut and toast until lightly browned, turning frequently to prevent it from burning. Transfer the toasted coconut to a bowl.
3 Remove the coconut liquid from the heat, discard the vanilla bean and, using a hand-held electric whisk, beat well for 1-2 minutes.
3 Pour the liquid into two ¾-cup ramekins and chill in the refrigerator for at least 1½ hours until set. Sprinkle with the toasted coconut and serve.
related ingredients: agar-agar,
flaxseed oil,
fruit sugar,
hemp seed oil,
sheep's milk,
xylitol
