Panna cotta special – Grenadine & champagne with strawberry & raspberries + a mint leaf.
The bottom layer is coconut milk + condensed milk. The top layer is grenadine & champagne with strawberries and raspberries and served with freshly shredded coconut.
Panna cotta – Special with Grenadine & Champagne
Grenadine & champagne with strawberry & raspberries + a mint leaf. Bottom is coconut milk + condensed milk with freshly shredded coconut.
Ingredients
Top layer
- 4 sheets gelatin leaf
- 2 tbsp Grenadine
- 1 pint – 2 tablespoon champagne minus 2 tablespoon
- fruits of your choice
- few mint leaf
Bottom layer
- 8 sheets gelatin leaf
- 1½ pt coconut milk
- ½ pt condense milk
- freshly grated coconut
Instructions
Top layer
- For the top layer I am making 1 pint of gelatin so 4 sheets of gelatin isrequired. Place the Grenadine & Champagne in a pot and warm up. Add in the soften gelatin sheets when ready. Stir till all gelatin completely dissolve. Arrange your mint leaf and fruits into your mould and pour some champagne gelatin jelly in to set.
Bottom layer
- For the bottom layer I am making 2 pints of gelatin so 8 sheets of gelatin is required. Place the coconut milk and condense milk in and pot and warm up. Add in the soften gelatin sheets when ready. Stir till all gelatin completely dissolve.
Notes
Once you get your ratio correct to the ‘wobbling’ you like just make a note. All gelatin leaves need to be softened before using. Best to make a day before serving. Let them sit in the fridge to set properly. Panna cotta should be soft and wobbly barely holding it’s shape.
How to substitue gelayin sheets with powderbase gelatin…how many grams .tq
Hey Regina, 3 sheets is roughly 3 grams. best thing to do is try 1 sheet of simple jelly once and then note down to adjust.