Snowy coconut panna cotta, glazed at the last moment with a bright, tangy layer: Dammann Frères’ Carcadet Passion Raspberry Infusion Jelly, a hibiscus specialty made with cane sugar, brings passion fruit and raspberry to the spoon.
Serves 4 · 15 min + 4 h chilling
- Sprinkle 1 envelope (1/4 oz, 7 g) powdered gelatin over 3 tbsp cold water and let it soften for 5 minutes.
- Warm one 13.5 oz (400 ml) can of coconut milk with 1/2 cup (120 ml) heavy cream and 1/4 cup (50 g) sugar, then stir in the gelatin off the heat until dissolved.
- Pour into 4 glasses and chill for at least 4 hours, until set.
- Loosen 4 tbsp of Carcadet Passion Raspberry infusion jelly with 1 tbsp warm water and spoon it over each panna cotta before serving.
The star of this recipe: Carcadet Passion Raspberry Infusion Jelly, by Dammann Frères.
