Smooth and delicious, this Coconut Panna Cotta in stunning Italian-made Luigi Bormioli glassware will WOW your guests!
At first glance, the iconic Italian Luigi Bormioli glassware radiates its renowned elegance and quality. The retro fizz glassware has a fine rim and a stunningly crafted delicate stem – a must for my top shelf glass collection. Luigi Bormioli uses revolutionary technology to generate high-quality, lead-free materials resulting in the highest levels of transparency and brilliance within their glassware. No amount of dishwashing will alter the clarity which means years of use!
Not only is this Luigi Bormioli stemware an idyllic statement beverage glass but also the perfect vessel for an elegant dessert. To showcase this use, I offer the recipe for an elegant coconut panna cotta garnished with classic Australian finger limes – a sure crowd pleaser.
A couple of notes on the perfect panna cotta, I find leaf gelatine superior to powdered gelatine as it is flavourless and has no texture. The end result of your panna cotta is ensured to be silky smooth incredible tasting. Always control the temperature of your panna cotta before refrigerating and whilst heating in the saucepan. Never allow the mixture to get too hot to avoid a split cream mixture with a grainy texture.
Feel free to garnish this beauty with any seasonal fruits or toppings. Mango, strawberry, honeycomb, sweet fruit syrup – the possibilities are endless!
Coconut Panna Cotta with Finger Lime Recipe
Ingredients
- 1 ½ cups of thickened cream
- 1 ½ cups coconut cream
- 5 gold gelatine leaves
- 4 tbsp Icing sugar
- 1 tsp vanilla bean paste
Garnish
- 2-3 tbsp Australian finger limes (fresh or frozen)
- Fresh coconut
Method
- Soak the gelatine leaves in cool water.
- Prepare an ice bath in a medium bowl.
- Place the cream, coconut cream, vanilla bean paste and icing sugar into a saucepan and heat until the temperature reaches 80C.
- Drain the softened gelatine and squeeze to remove excess water.
- Add the gelatine to the warm cream mixture and whisk until it has completely dissolved.
- Strain through a fine mesh sieve into a medium bowl.
- Place the bowl over the ice bath, whisking regularly, to cool, without allowing to set.
- Transfer the mixture into a pouring jug and evenly divide into glasses.
- Place the glasses onto a tray and transfer to the fridge until set.
- Garnish with finger lime and fresh coconut.
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