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Coconut and Passion Fruit Panna Cottas - From France, With Love
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A dessert to show your love this Valentine's Day!Now, be careful when it comes to gelatine - this stuff's behaviour entirely depends on it being shown devoted love and care! This recipe uses powdered gelatine which needs to be bloomed - basically introduced to liquid which will then set - before adding to the warm panna cotta mixture. Here, the liquid is water and it MUST be cold otherwise the gelatine grains can swell and the resulting panna cotta will be grainy.Once the bloomed gelatine is…
Ally | Recipes & Stories from my French kitchen
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