Coconut & Vanilla

Update: Für das deutsche Rezept nach unten scrollen!

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.