1 cup of whole milk
1 can of coconut milk with cream
1/2 cup + 2 tablespoons of sugar
1/2 teaspoon of vanilla extract
1 bag of gelatin
Coconut Chips for ganish
Mandarin Orange Jelly:
2/3 cup of Madarin orange in light syrup
1/4 bag of gelatin
50 ml of filtered water
4 10 ounce glasses or ramekins
- Heat up 1 cup of whole milk to lukewarm in a microwave. Transfer the milk to a mixing bowl. Add 1 bag of gelatin, sugar, and vanilla extract to the milk and gently stir for 30 seconds or until most of the solids are dissolved. Try not to over mix as gelatin can generate a large amount of bubbles.
- To set up a double boiler*, bring a large Circulon stockpot of water to boil and reduce the heat to simmer. Float a smaller saucepan inside the larger pan. Transfer the milk mixture and add the coconut milk to the smaller pot. Stir the mixture with a spatula until the all solids are dissolved. Once the mixture is lukewarm and free of bubbles, remove it from the heat.
- Through a mesh strainer, carefully transfer the milk mixture to your glasses or ramekins. Chill in the refrigerator for at least 45 minutes or until firm.
- In the meantime, puree 2/3 cup of canned mandarin oranges with light syrup in a blender.
- Pass the puree through a mesh strainer to remove the solids. Keep the liquid.
- To make the orange jelly, combine ¼ cups of filtered water and ¼ bag of gelatin in a pan over low heat. Slowly stir to dissolve the gelatin. Turn off the heat and add the orange liquid to the pan. Mix well. Let it cool.
- Once the orange jelly is at the room temperature, pour the jelly to cover the chilled coconut panna cotta. Return the panna cotta back to the refrigerator for at least 30 minutes or until the jelly sets. Before serving, garnish each panna cotta with a slice of orange and a few pieces of coconut chips.