Coconut Panna Cotta with Physalis Coulis

Although I’ve eaten this before in Italy and in a variety of restaurants, I’ve never made panna cotta at home. My only inspiration today was reading David Lebovitz’s blog and realising it’s such an easy dessert to make.
Panna Cotta is a traditional Italian dessert, which is basically cooked cream. I’ve made a slightly different version than David’s, which you can view here because I didn’t want to use any heavy cream.I wanted to make it completely from coconut milk and yoghourt, but I was afraid of having the coconut and yoghourt flavours become overpowering. With the combination below, you can probably omit the cow’s milk and use 3 cups of yoghourt instead. For my taste, I like the just enough coconut flavour one cup provides; and I’m not sure I would want to increase it to two. However, you may prefer it stronger. Additionally, I would’ve normally substituted honey in a recipe like this, but as it was my first time making it, I stuck to the original sugar.
Coconut Panna Cotta with Physalis Coulis
Ingredients
  • 2 cups of plain, sugar free yoghourt
  • 1 cup of coconut milk
  • 1 cup of cow’s milk
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract or the seeds of one vanilla pod
  • 4 1/2 teaspoons of powdered gelatin
  • 6 tablespoons of cold water
Process
Prepare your molds by greasing them with coconut oil.
Heat the yoghourt and milks in a saucepan with the sugar. Once the sugar is dissolved, remove from heat and add the vanilla.
Sprinkle the powdered gelatin over the cold water and allow to sit about 5 minutes. Add to the milk mixture and mix well with a whisk.
Pour into molds and refrigerate for at least 2 hours. I let mine sit overnight.
Physalis Coulis
Ingredients
  • 250g of physalis, cut in half
  • 50g of sugar
  • 2 tablespoons of water
Process
Wash and cut the physalis. In a saucepan, add the fruit, the sugar and the water. Allow to cook, reaching a boiling point. Simmer until the fruit is tender.
In a blender, or with a minipimer, pulse the mixture until you have a sauce. Strain, if you do not like the seeds in it. (I did not strain mine.)
Run a sharp knife along the edge of each panna cotta and unmold each onto your serving plates. Pour the coulis over and around the panna cotta.
If you’ve used molds, where you want to keep the panna cotta inside, simply pour the coulis on the top and serve inside the mold. (For example, wine glasses can also be used as a pretty serving container.)
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This post is part of the Berry nice to meet you – Sweet Adventures blog hop hosted by Christina from The Hungry Australian. Please visit The Hungry Australian, Berry nice to meet you page for instructions on how to join!

Sweet Adventures are monthly blog hop events brought to you by your hostesses – The Hungry AustralianDining With a StudThe Capers of the Kitchen CrusaderDelicieux and 84th & 3rd.

Don’t forget to check out the other delicious berry creations this month below.

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6 Comments

  1. 8.21.12
    c said:

    I've never come across physalis before – what does it taste like? Thanks for joining this hop – it's always great to meet new bloggers 🙂

  2. 8.21.12

    Hi C,
    Physalis are also called gooseberries in parts of the English-speaking world. It's slightly tart; and when it ripens, it does become sweeter. I hope you have the chance to try them. And thank you, I'm happy to join the blog and be part of the hop, as well! 😉

  3. 8.22.12

    This recipe is right down my street – I am a big panna cotta and coconut and physalis fan! I also recently learned that Inca berries are dried physalis – have you tried them? They are super tart but have a great texture with all the little seeds inside.

  4. 8.22.12

    Hi Amy,
    Thanks for checking out the recipe and blog! No, I haven't heard of the inca berries.. so something new to try out! Thanks for letting me know. I love trying new things and experimenting. I'll visit your blog now too… 😉

  5. 8.23.12
    Monica said:

    Lovely! Looks like a very refreshing panna cotta with the tart coulis. I like using coconut instead of cream too 🙂

  6. 8.23.12

    Thank you Monica!