Raspberry Panna Cotta with Coconut Chips

Ingredients

• 6 sheets of white gelatin
• 250 g raspberries
• 400 g whipping cream
• 100 g coconut milk
• 4 tbsp cane sugar
• 4 tbsp coconut chips

Instructions

1. 1.

   Soak the gelatin sheets in cold water until softened. In a saucepan, combine the cream, coconut milk, and sugar; heat gently while stirring until it begins to simmer. Remove from heat. Squeeze out excess water from the gelatin and fold into the warm coconut cream, stirring until fully dissolved. Rinse four small molds with cold water, then fill each with about 50 g of raspberries mixed into the coconut cream. Refrigerate for 5 hours.

2. 2.

   Blend any remaining raspberries into a smooth puree and strain through a fine sieve. Pour the chilled panna cotta into dessert plates, spoon over the raspberry sauce, and garnish with toasted coconut chips. Serve immediately.