Coconut White Chocolate Panna Cotta with Blood Orange

The recipe Coconut White Chocolate Panna Cotta with Blood Orange can be made in approximately 45 minutes. Watching your figure? This gluten free and dairy free recipe has 311 calories, 4g of protein, and 21g of fat per serving. For $1.19 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a Mediterranean side dish. 60 people were glad they tried this recipe. It is brought to you by Baking A Moment. If you have blood orange, kosher salt, unsweetened coconut milk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free), blood orange panna cotta, and Dark Chocolate Panna Cotta with Blood Oranges are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Mist 2 wells of a heart-shaped silicone moldlightly with non-stick spray. Place the pan on a small tray and set aside.Place the coconut milk, coconut extract, and salt in a small pot and sprinkle the powdered gelatin over the surface. Set aside for 5 minutes, to bloom the gelatin.Chop the white chocolate and place it in a liquid measuring cup.Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.Pourthe hot coconut milk mixture over the white chocolate. Whisk together with the white chocolate until no lumps remain.Divide the mixture equally between the 2 prepared wells of the heart-shapedsilicone mold. Refrigerate for 2 hours or until firm.Remove half the segments from a blood orange and set aside. Squeeze the juice fromthe remaining orange over a small pot. Add the sugar and cook over medium heat for 5 minutes, or until thickened and syrupy. Stir in the vanilla bean paste and allow to cool completely.To serve: spoon about 2 tablespoons of the blood orange syrup onto a small plate. Carefully unmold a panna cotta from the silicone mold and place in the middle of the plate. Arrange blood orange segments around the panna cotta, and repeat with the second serving.

 

Step by step:

1. Mist 2 wells of a heart-shaped silicone moldlightly with non-stick spray.

2. Place the pan on a small tray and set aside.

3. Place the coconut milk, coconut extract, and salt in a small pot and sprinkle the powdered gelatin over the surface. Set aside for 5 minutes, to bloom the gelatin.Chop the white chocolate and place it in a liquid measuring cup.

4. Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.

5. Pourthe hot coconut milk mixture over the white chocolate.

6. Whisk together with the white chocolate until no lumps remain.Divide the mixture equally between the 2 prepared wells of the heart-shapedsilicone mold. Refrigerate for 2 hours or until firm.

7. Remove half the segments from a blood orange and set aside. Squeeze the juice fromthe remaining orange over a small pot.

8. Add the sugar and cook over medium heat for 5 minutes, or until thickened and syrupy. Stir in the vanilla bean paste and allow to cool completely.To serve: spoon about 2 tablespoons of the blood orange syrup onto a small plate. Carefully unmold a panna cotta from the silicone mold and place in the middle of the plate. Arrange blood orange segments around the panna cotta, and repeat with the second serving.

Nutrition Information:

covered percent of daily need