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Coconut pana cotta recipe | कोकोनट पैनाकोटा |

#coconut pana cotta #coconut pana cotta

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#ChefAjayChopra is back with this lovely dessert for these summers. Very fresh, minty, delightful, Coconut flavoured #Italiandelicacy “#PannaCotta.” Do try, it is truly amazing.
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1 bowl Cream.
1 bowl Coconut Cream.
1/4 cup. Sugar.
1 tbsp. Agar-Agar Powder.
1 tbsp. Vanilla essence.
Handful of toasted Coconut Chips.
For Minty Sugar syrup
1/4 cup. Sugar.
Handful finely chopped Mint leaves.

Add 1 bowl Cream and 1 bowl Coconut Cream in a pan and boil them together. Now add 1 tbsp. Sugar or as per your taste to it. Let it boil nicely. On the other side take 1/4 cup. Sugar in another pan add water to it and boil it to make a thick Sugar syrup. Finely chop a handful of fresh Mint Leaves and cook it in the Sugar syrup.

Now to set it up use 1 tbsp. “Agar-Agar Powder” in the boiled Cream and Coconut Cream solution and whisk it together. Turn off the gas. Blend the mixture of Mint leaves and Sugar syrup in a jar and strain it. Add the Minty Sugar syrup in the Cream mixture and mix it well. Add 1 tbsp. Vanilla essence and mix it well. Fill it up in a serving bowl and refrigerate. Garnish with a few toasted coconut chips and serve it cold.

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