Kiddipedia
Preparation time: 30 minutes
Refrigeration/Cooking time: 3 hours pannacotta set time and 14 minutes cooking for wafers
Serves: 6
Ingredients:
4 leaves McKENZIE’S Gelatine Leaves
250ml milk
400ml cream
1 vanilla pod, split and seeds scraped
½ cup caster sugar
1 extra large egg white
½ cup McKENZIE’S Desiccated Coconut
¼ cup caster sugar
2 tbs caster sugar
1 tbs water
125g fresh raspberries
Method:
- Pre-heat oven to 170°C (150°C fan-forced). Soak gelatine leaves in the milk, allowing them to soften.
- Combine cream, sugar and vanilla seeds and pod in a small saucepan and heat until just coming to the boil. Remove from heat and add the milk and gelatine mixture, stirring until the gelatine has dissolved.
- Strain mixture through a sieve into a pouring jug. Then pour evenly between serving glasses. Refrigerate uncovered for at least 3 hours or until set and chilled.
- For wafers, combine the eggwhite, coconut and sugar mixing well. Spoon teaspoonsful onto a lined oven tray, spreading out to a thin circle. Bake for 12-14 minutes, until golden and crisp. Allow to cool on the tray for 5 minutes, before removing to a cooling rack to cool completely.
- For coulis, combine sugar and water in a small saucepan and heat until sugar has dissolved. Remove from heat and allow to cool slightly. Add raspberries to sugar syrup, and puree until smooth. Press through a sieve to remove seeds and refrigerate until ready to serve.
- For serving, remove pannacotta from the refrigerator and pour in the raspberry coulis.
Tips:
– Add ½ tsp rosewater to coulis if desired.
– When pouring pannacotta into serving glasses, do so on a tray, so you can carry them to the refrigerator.
– 1 tsp vanilla extract can be used in place of the vanilla pod if desired.
– Coconut wafers can be made in advance and stored in an airtight container until required.
