Carrot and coconut milk savory pannacotta
Carrot and coconut milk savory pannacotta
Tools
Ingredients
50 ml coconut milk
75 ml dairy milk
75 g baby carrots
35 g peeled coconut
5 g gelatin in leaf
1/2 lime
10 g coriander
2 tbsp sunflower oil
pinch sea salt
Step by step
Combine in a bowl the coconut milk and regular milk, add salt and pepper; warm up the milk in the microwave oven (or stove) without bringing it to a boil.
Soak leaf gelatin in cold water for a few minutes to soften, then squeeze out the excess moisture and add hot liquid to the leaves to dissolve.
Fill 4 silicon molds with the mixture and place them into the freezer to harden.
Wash and peel the carrots to remove any trace of soil.
Attach the Food processor with the Reversible Shredding Disc to the KitchenAid Stand Mixer.
Turn Speed Control Lever to 4. Insert the carrots, one by one, into the Food Processor feed tube and press gently with the food pusher. Grate the coconut. Season with the lime juice, 2 tablespoons of oil, a pinch of salt and chopped coriander. When ready, remove the pannacotta's from the mold and serve on a bed of seasoned carrots.
Too white? Add extra boost of color and taste with a teaspoon of green curry mixed into the milk.
