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
- 4 sheets gelatin leaf
- 2 tbsp Grenadine
- 1 pint – 2 tablespoon champagne minus 2 tablespoon
- fruits of your choice
- few mint leaf
- 8 sheets gelatin leaf
- 1½ pt coconut milk
- ½ pt condense milk
- freshly grated coconut
- 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.
- 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.