Coconut pana cotta

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Ingredients:

1 bowl Cream.

1 bowl Coconut Cream.

1/4 cup. Sugar.

1 tbsp. Agar-Agar Powder.

1 tbsp. Vanilla essence.

Handful of toasted Coconut Chips.

For Minty Sugar syrup-

1/4 cup. Sugar.

Handful finely chopped Mint leaves.

Water.

 

Method:

Add 1 bowl Cream and 1 bowl Coconut Cream in a pan and boil them together. Now add 1 tbsp. Sugar or as per your taste to it. Let it boil nicely. On the other side take 1/4 cup. Sugar in another pan add water to it and boil it to make a thick Sugar syrup. Finely chop a handful of fresh Mint Leaves and cook it in the Sugar syrup.

 

Now to set it up use 1 tbsp. "Agar-Agar Powder" in the boiled Cream and Coconut Cream solution and whisk it together. Turn off the gas. Blend the mixture of Mint leaves and Sugar syrup in a jar and strain it. Add the Minty Sugar syrup in the Cream mixture and mix it well. Add 1 tbsp. Vanilla essence and mix it well. Fill it up in a serving bowl and refrigerate. Garnish with a few toasted coconut chips and serve it cold.

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