COCONUT CARDAMOM PANNA COTTA TOPPED WITH TOASTED COCONUT AND GRANOLA
You will need:
1 ½ Tbsp of Powdered Gelatin
2 – 15 Oz Tins of Coconut Cream
1 ¼ Cups Milk
1 Cup of Heavy Cream
1/3 Cup of Confectioners’ Sugar
½ Tsp of CHIEF Brand Cardamom (Elychee) Powder
½ Tsp of CHIEF Brand Cinnamon
Dash of CHIEF Brand Nutmeg
Pinch of Salt
1. Sprinkle Gelatin in 4 Tbsp of cool water in a small bowl. Set aside to soften up.
2. In a medium saucepan, place all ingredients in. Bring to a simmer, and let it cook for 5 minutes without coming to a boil. When bubbles start to break the surface of the milk mixture, add the gelatin mixture in. Stir to combine to ensure its completely dissolved.
3. Divide the coconut curry mixture evenly among small ramekins or ceramic cups. Chill them in the refrigerator for about 4 hours or until firm.
4. To serve, top with some toasted desiccated coconut, crumbled granola and mint to garnish.