Coconut Berry Panna Cotta

Ingredients

• 6 tsp gelatin powder (for cold dishes)
• 300 g frozen blackcurrants and red currants
• 55 g raw cane sugar
• 1 Vanilla bean
• 125 g whipping cream
• 250 g crème fraîche
• 1 tsp vegetable oil
• 50 g white chocolate
• 2 egg yolks
• 100 ml coconut milk
• 15 g coconut flakes (2 tbsp)
• 6 spring flowers (for decoration)

Instructions

1. 1.

   Soak 3 tsp gelatin powder in 2 tbsp cold water. Boil the currants with 30 g sugar in a pot, stir briefly and simmer. Strain through a sieve and measure out 250 ml of currant puree. Split the vanilla bean lengthwise and scrape out the seeds with a knife.

2. 2.

   Heat the cream with the currant puree and 125 g crème fraîche in a saucepan, but do not boil. Stir in half of the vanilla seeds. Add the soaked gelatin, stir well, and pour the mixture into six chilled pudding molds; fill about two-thirds full. Chill the red custard for at least 2 hours.

3. 3.

   Meanwhile soak the remaining gelatin in 1½ tsp water. Break the white chocolate into pieces and melt it over a double boiler.

4. 4.

   Whisk the egg yolks with the remaining sugar, coconut milk and coconut flakes over a second gentle double boiler until slightly thickened. Remove from heat, stir in the soaked gelatin, and let the mixture thicken a bit. In the meantime whip the remaining crème fraîche lightly and fold it into the white chocolate, then fold this into the coconut custard. Pour the light custard into the molds on top of the red custard and chill for at least another 3 hours.

5. 5.

   For serving briefly dip the molds in hot water, pour the panna cotta onto plates, and garnish with spring flowers as desired.