Today, we invite you to delve into the delectable world of modern gastronomy with a treat that’s sure to whisk your taste buds away to a tropical paradise.
We’re thrilled to share with you our Carrageenan Iota Coconut Panna Cotta recipe. This tantalising dessert perfectly marries the creamy, exotic notes of coconut milk with the magic of Carrageenan Iota, a superstar ingredient in the molecular gastronomy world.
You’ll discover how Carrageenan Iota transforms the coconut milk into a velvety, indulgent panna cotta that’s both dairy-free and utterly divine. As always, we’ve kept the process simple and the flavors vibrant.
So embrace your inner chef, unleash your creativity, and prepare to wow your guests with a dessert that’s as stunning as it is delicious. Here’s to creating beautiful food and making beautiful memories!
Coconut Panna Cotta – with Carrageenan Iota
- Slowly disperse the Carrageenan Iota into the coconut milk. Make sure it’s mixed thoroughly to avoid clumping.
- Add the sugar to the mixture. If you’re using a vanilla bean, split it in half lengthwise and scrape out the seeds. Add the seeds and the pod to the coconut milk mixture.
- Heat the coconut milk mixture over medium heat, stirring constantly until the sugar is dissolved and the mixture reaches 80°C. This will fully activate the gelling properties of the Carrageenan Iota.
- If you used a vanilla bean, remove the pod from the mixture at this point. If you’re using vanilla extract, add it now and stir well.
- Pour the mixture into individual serving dishes or ramekins. Let it cool to room temperature, and then refrigerate for at least 2 hours, or until the panna cotta is set.
- Serve chilled, garnished with fresh fruit or berries.