Ingredients
Coconut Panacotta
- 400 grams coconut milk
- 150 grams Almond milk
- 3 tablespoon caster sugar
- 2 --- limes - zest
- passion fruit pulp
- 3 leaves gelatine
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
*Zest 2 Limes at 10 sec/ speed 9 and set aside
*Meanwhile soak gelatine in cold water for 5 mins.
*Place all milk and sugar in TM bowl and heat to 80/ for 4 mins/ speed 2 after add the zest.
*Place gelatine (without water) in and stir it in milk mixture until disolved.
*Pour in serving (creme brule cups or smal round containers) and allow to cool for 10 mins at room temperature.
*Refrigerate for at least 2-4 hours before serving.
*Turn them on serving plate and decorate with passionfruit pulp.
Tip
Use the spatula to make sure all the gelatine is disolved. The texture of your panacotta depends on it.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Can you clarify what zest 2 limes means? Do you only use the zest of the lime or the lime without the zest??
hi there. can this be made using powdered gelatine? how much would be the equvalent, do you think?
Love this recipe. I have also changed it to vanilla, leaving out the lime and it works well. Love the coconut milk and almond milk option instead of dairy. It is nice with or without the passion fruit. Highly recommend.
Are you sure to delete this comment ?